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Old 04-04-2012, 06:49 PM   #1
Oct 2010
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Where would one find the potential sugar in a given malt? I looked through the malt analysis sheets here:
but the only thing I see is extract potential, expressed as a percentage. Looking for the value I can use to calc an OG, something like 35 GP/LB/Gallon. Perhaps I'm blind?

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Old 04-04-2012, 07:32 PM   #2
Shaneoco1981's Avatar
Apr 2011
Rochester, MI
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For 2 row, it is 1.036 according to Beersmith, with a yield of 79%.

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Old 04-04-2012, 07:36 PM   #3
Jan 2010
Medford, MA
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the HBT wiki lists this for most grain:

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Old 04-04-2012, 07:59 PM   #4
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Apr 2010
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The calculation to determine the extract potential of the malt is based on a comparison to sucrose as a reference standard. Sucrose yields 100% of its weight as soluble extract when dissolved in water, giving a SG of 1.046 (or 46 ppg).

According to your malt sheet, a coarse grind of that malt (Extract CG) yields 79.5%. So, 79.5% of 46, or 36.6.

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