Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
Section 2
Brewing Your First Extract and Specialty Grain Beer
12 What is Malted Grain?
13 Steeping Specialty Grains
Section 3
Brewing Your First All-Grain Beer
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 12 - What is Malted Grain?

12.4.1 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 160F 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.

Previous Page Next Page
What is Malted Grain?
12.0
Barley Malt Defined
12.1
Malt Types and Usages
12.2
Other Grains and Adjuncts
12.3
Extraction and Maximum Yield
12.4
Extract Efficiency and Typical Yield
12.4.1
Table of Typical Malt Yields
12.5
Mash Efficiency
12.6
Planning Malt Quantities for a Recipe
Real Beer Page

Buy the print edition
Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer