Malt Potential Dry Yields

[donnchadhc]

Does anyone know where I could get information on the Potential Dry Yields of the Malts we get over here? I've done up a calculator to work out brew house efficiency and would like to put in appropriate figures (I can only seem to find American figures).

I've it done up in excel, if someone smarter than me can direct on how I could make it available to all I will 

[fizzypish]

If it just calculations then you could make up a simple script?

[donnchadhc]

It has an index of malts and their individual Dry Yields on one sheet, then a table with combo boxes for selecting malt with inputs for weights and volumes. Would a script work with that? (In fact what is a strip? )

I was thinking of putting somewhere online that people can download it.

[UpsidedownA (Andrew)]

Here are some specs for malt from Fawcetts. I imagine the other UK maltsters are similar.
http://www.fawcett-maltsters.co.uk/specif.htm

[Will_D]

Thats an interesting chart!

What do the first two columns mean?

i.e. Extract Litre/Kg MIAG 2 as is

[Will_D]

It has an index of malts and their individual Dry Yields on one sheet, then a table with combo boxes for selecting malt with inputs for weights and volumes. Would a script work with that? (In fact what is a strip? )

I was thinking of putting somewhere online that people can download it.

Just attatch it to a post as the excel

Like this:

[UpsidedownA (Andrew)]

Thats an interesting chart!

What do the first two columns mean?

i.e. Extract Litre/Kg MIAG 2 as is

MIAG is the type of mill they use in laboratory tests. 2 is the fine mill setting and 7 is the coarse setting. So the first two columns give you an indication of the fine coarse difference of the malt. A well modified malt should not have a large fine coarse difference e.g. not more than 1% or so, because if the malt is well modified it will be friable and come apart easily however it is milled. A poorly modified malt needs the mechanical action of the fine mill to break the starch down.

The numbers themselves are litre degrees per kilo. 300 litre degrees means e.g. 1 kilo of that malt in 1 litre would yield a  1.300 wort; 1 kilo in 10 litres would give you a 1.030 gravity wort etc.

The 'as is' part refers to the fact that they are telling you how many litre degrees you get per kilo of malt as is, i.e. with a typical water content of 4%. Some people cite the extract potential on a dry basis which makes it look much higher but it is less useful to the brewer because the malt you actually buy always contains some moisture in it.

[UpsidedownA (Andrew)]

Incidentally, you can see from the chart that the pale malts are better modified than the coloured malts. This is because they chocolate malt etc are not fully germinated when they kiln them. They get kilned two days into what is normally a four day process because if you highly kiln/roast a well-modified malt they turn to char and fall apart (and you can't actually get any colour or nice flavour off them).

(There's a large fine-coarse difference on the crystal malt too. So I guess the above applies to crystal malt too, though I didn't realise this)>

[Will_D]

Thanks Andrew,

I love geeky science stuff like this. Maybe its coz I'm an old geeky scientist!

BTW: can geeks be Old??

[donnchadhc]

So to calculate potential gravity points you'd take the 300 multiply by the weight of grain used and divide by the total final volume.

That's some brilliant info, would other maltsters give that info?

Will have a trawl through the maltsters and see what I can dig up. Briess is here http://www.brewingwithbriess.com/Assets/PDFs/Briess_BrewTypicalAnalysis.pdf

[Tom]

Thanks UpsidedownA, that chart is great.

[UpsidedownA (Andrew)]

So to calculate potential gravity points you'd take the 300 multiply by the weight of grain used and divide by the total final volume.

That's some brilliant info, would other maltsters give that info?

Will have a trawl through the maltsters and see what I can dig up. Briess is here http://www.brewingwithbriess.com/Assets/PDFs/Briess_BrewTypicalAnalysis.pdf

That's useful too. One key difference is that they follow the European Brewery Convention (EBC) norms and express potential extract yield as a percentage of the yield of pure cane sugar, whereas Fawcetts is using the litre degrees per kilo standard of the Institute of Brewing. Briess also quote the extract potential on a'dry' basis, like I mentioned earlier. I personally find the litre degrees per kilo specifications easier to use.

UPDATE:
I've just looked up how you're supposed to use the EBC/ASBC %extract figures.

You first calculate how much extract you need to make a certain volume at a certain Plato e.g. 1 barrel at 15P. The weight of 1 barrel of water is approximately 259 lbs. And the formula is ((259 + Plato)* Plato)/100. n this case 41.1 lbs per barrel. If you're using malt or another source of fermentables with an extract value of 80%, then you gross it up by dividing by 80% to get 51.4lbs malt to make a barrel of 15Plato wort. Then you have to figure in your brewhouse efficiency, e.g. 75%, to gross it up again to 68.5 lbs.

A barrel is ca. 117 litres. Soin this example, we're talking about using 31kg malt to make 117 litres of 1.060 wort.

[UpsidedownA (Andrew)]

Thanks Andrew,

I love geeky science stuff like this. Maybe its coz I'm an old geeky scientist!

BTW: can geeks be Old??

Geekiness has no age limits! 

[Will_D]

And here's the link to Wyermann's zipped data sheets:

http://www.weyermann.de/downloads/spezifikationen/Weyermann%C2%AE_Spezifikation_Ernte2012.zip

The link to the english version doesn't work!

[UpsidedownA (Andrew)]

So to calculate potential gravity points you'd take the 300 multiply by the weight of grain used and divide by the total final volume.

That's some brilliant info, would other maltsters give that info?

Will have a trawl through the maltsters and see what I can dig up. Briess is here http://www.brewingwithbriess.com/Assets/PDFs/Briess_BrewTypicalAnalysis.pdf

Crisp Malting have some info here http://www.crispmalt.co/content/malted-barley
Warminster list their info here http://www.warminster-malt.co.uk/products.php
Simpsons Malting give theirs too http://www.simpsonsmalt.co.uk/media/5935/product_range_uk_web.pdf.
Bairds Malt: http://www.bairds-malt.co.uk/Brewing.html

There's probably more. Note that some give you the ldk on a dry basis and give you the average moisture content so you have to work out what it would be as is.