I've worked out from using this page how to calculate efficiency, but it doesn't list all malts. After searching some more I found this page from Murphys, and this page from Thomas Fawcett. I'm unsure about what figures to use for the roasted malts and unmalted grains etc?
MIAG 2, MIAG 7 means nothing to me.
I wouldn't have expected Roast Barley or Black Malt to have such a high extract.
Working out efficiency?
-
Wobbler
Re: Working out efficiency?
Oh good, that's fairly close to the figures in the links above.DaaB wrote: Wheeler suggests 270 for roast barley and 265 for black malt if that helps
It baffles me how Roast Barley and Black Malt has more extract sugars than say Crystal Malt. Black Malt looks to me like it's close to becoming carbon and I'd presumed (wrongly) most of the sugars would have been destroyed.
-
David Edge
It's the mill model and setting that the lab used when testing the malt. Don't worry about it.MIAG 2, MIAG 7 means nothing to me.
It's not extract sugars - it is soluble extract - which, as you suspect, may or may not be fermentable. That said Promash gives about 250 for roasted malts and 280 for crystal.It baffles me how Roast Barley and Black Malt has more extract sugars than say Crystal Malt.
-
Wobbler
Cheers David,
I'm not sure about the differences between extract sugars (fermentable or not) and soluble extract. Anything detectable by a hydrometer I suppose is what I was after.
Would you go as far as saying this page is possibly incorrect then, which gives crystal malt as 240 extract?
I'm not sure about the differences between extract sugars (fermentable or not) and soluble extract. Anything detectable by a hydrometer I suppose is what I was after.
Would you go as far as saying this page is possibly incorrect then, which gives crystal malt as 240 extract?
-
David Edge
The difference is whether they are sugars or not. Protein will give extract measurable by hydrometer; it isn't a sugar.I'm not sure about the differences between extract sugars (fermentable or not) and soluble extract. Anything detectable by a hydrometer I suppose is what I was after.
No. The lab extract of a malt will depend on:Would you go as far as saying this page is possibly incorrect then, which gives crystal malt as 240 extract?
the barley variety
the barley harvest
the growing region
the maltster's process
the protocol used for analysis (IOB, EBC, ASBC)
the particular version of that protocol the lab used (1987, 1996...)
amongst other things.
A homebrewer who uses 300 for pale, mild and lager malts and 250 for roasted and caramel malts won't go far wrong.
-
Wobbler
Yeah I like it, now having a look at Beersmith for a while, before I decide which to go for.oblivious wrote:Promash has a very good demo!
I hadn't thought about soluble proteins, good point.David Edge wrote:The difference is whether they are sugars or not. Protein will give extract measurable by hydrometer; it isn't a sugar.
That's what I shall do from now on then, no need to over complicate things.David Edge wrote: A homebrewer who uses 300 for pale, mild and lager malts and 250 for roasted and caramel malts won't go far wrong.
