Chapter 12

What is Malted Grain?

Table of Typical Malt Yields

Table 9 - Typical Malt Yields in Points/Pound/Gallon

Malt Type

Max. Yield

Max. PPG

Typical PPG
(85%)

PPG Steep

2 Row Lager Malt

80

37

31

--

6 Row Base Malt

76

35

30

--

2 Row Pale Ale Malt

81

38

32

--

Biscuit/Victory Malt

75

35

30

--

Vienna Malt

75

35

30

--

Munich Malt

75

35

30

--

Brown Malt

70

32

28

8*

Dextrin Malt

70

32

28

4*

Light Crystal (10 - 15L)

75

35

30

14*

Pale Crystal (25 - 40L)

74

34

29

22

Medium Crystal (60 - 75L)

74

34

29

18

Dark Crystal (120L)

72

33

28

16

Special B

68

31

27

16

Chocolate Malt

60

28

24

15

Roast Barley

55

25

22

21

Black Patent Malt

55

25

22

21

Wheat Malt

79

37

31

--

Rye Malt

63

29

25

--

Oatmeal (Flaked)

70

32

28

--

Corn (Flaked)

84

39

33

--

Barley (Flaked)

70

32

28

--

Wheat (Flaked)

77

36

30

--

Rice (Flaked)

82

38

32

--

Malto - Dextrin Powder

100

40

(40)

(40)

Sugar (Corn, Cane)

100

46

(46)

(46)

Malt % Yield data obtained and averaged from several sources.
Steeping data is experimental and was obtained by steeping 1 lb. in 1 gal at 160°F for 30 minutes. All malts were crushed in a 2 roller mill at the same setting.
* The low extraction from steeping is attributed to unconverted, insoluble starches as revealed by an iodine test.