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 |
(Last updated January 11, 2000)