Potential Extract Tables

Malt

The following table summarizes potential extract for a number of commonly available types of malt, and also indicates whether the malt can be steeped (for extract brewing).   Potential extract indicates the theoretical maximum amount of extract available.   The actual extract obtained in a homebrew setting will depend on mash efficiency, and will typically range between 60 and 80% of the potential extract, depending on the procedures used.

Type of Malt

Potential Extract (points per pound per gallon)

Can Be Steeped?

Pale 2-row malt

37

N

Pale 6-row malt

35

N

Munich malt (Belgian/German)

37

N

Munich malt (US)

33

N

Wheat malt

39

N

Crystal malt

34

Y

Special "B"

30

Y

Chocolate Malt

30

Y

Black Patent

29

Y

Roasted Barley

29

Y

Amber/Brown malt

32

N

Cara-pils (US)

33

N

Cara-pils (Belgian)

34

Y

Aromatic

36

N

Biscuit

35

N

Malt Extract and Sugars

The following table summarizes the approximate number of points of extract for malt extracts and other sugars. Since these ingredients are added directly to the boil, no adjustment for mash efficiency is needed.

Type of Extract or Sugar

Extract (points per pound per gallon)

Dry malt extract (DME)

45

Liquid malt extract (LME)

37

Corn sugar

40

Cane sugar

45

Honey

35

 

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(Last updated January 11, 2000)