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.
