Extract potential sheets - conversion help

[jat147]

Hi,

I've just got a sack of Weyermann malt, and the data sheet lists the extract potential as a percentage:
Extract fine grind (as is) 79.2%
Extract dry basis 82.8%

I didn't know how to convert that for my recipe creation, so I just assumed it would yield 300L/Kg (degree sign in there too)
but the mash came out weaker than usual, so it wasn't a good guess.
Can anyone help me out with the conversion?

cheers,

James

[clarets7]

https://famouslastworts.com/2019/05/24/ ... malt-coas/

gives a good explanation of how to work out the equivalents.

[jat147]

Thanks clarets, that's an interesting read.
The data sheet that the lesson is taken from doesn't show all of the numbers though - dry basis is missing, so I've struggled to follow the maths a little and have made this assumption:

Is it correct to say that Sucrose at 100% efficiency would give a PKL (point/Kg/L) of 384
Therefore, if the datasheet says my batch is 79.2% - then the PKL number for the malt is 304?

That sounds like it ought to be the right number, or have I simplified that too much?

[clarets7]

Pretty sure that's right.

[Eric]

I use litre degrees per kilogram to determine potential extract to monitor and control sparging progress. Base malts are usually a little over 300 while roasted and crystal malts are about 270, but for simplicity assume 300 litre degrees per kg as an average. Thus, volume multiplied by brewer's degrees in kettle divided by 300 expressed as percentage gives progress and at the end of sparge, extract efficiency. Any discrepancy from actual is trivial and can be ignored.

[jat147]

Thanks Eric. You're quite right, it makes little difference to the overall outcome whether it's 300 or 305.
(the sack I bought turned out to be 304)
I'm so mean though, if I thought I was spending 30p too much on grain, it would ruin the brew!

[Eric]

I'm so mean though, if I thought I was spending 30p too much on grain, it would ruin the brew!

So were the best British family traditional brewers that made great beers. Not a bad way to go.