I want to add the MCI grains to BeerSmith. In BeerSmith the grains have a field titled "Potential" which appears to have a gravity figure. Can anyone tell me how to calculate the potential of MCI's ale malt for example?
MCI's Ale malt spec sheet is here (http://nationalhomebrewclub.com/forum/index.php?action=dlattach;topic=2417.0;attach=1621).
Email sent to MCI.
wats friability > 92%? on the spec sheet...is that diastatic power?
Where's biertourist when you need him? ;)
I think you probably need to look at the extract:
100% extract is sugar -> 45 ppg or 375 per kg per litre
80% is typical for base malts 45 x 80% = 36 ppg or 303 per kg per litre
=>82% is 37 ppg or 307.5 in decimal.
That sounds right mr happy. If I look at UK Pale Malt in BeerSmith it's potential SG = 1.036.
So MCI's malts (all have an extract value of 82%) have a potential SG of 1.037.
Strictly you should take the moisture into account as well -> 37 x (1 - 4%) = 35.52 which is close enough to 36.
Apparently (according to New Brewing Lager) Friability is a measure of diastatic power - although not a very precise one - anything over 85% is good for infusion mashing. The SNR of 38 also indicates it should be good for infusion mashing: which you would kind of expect given that it's an ale malt.