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Correlation of Degree liter and extract

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  • Correlation of Degree liter and extract

    Things get a bit confusing when I look at malt analysis in texts published stateside. Can someone tell me what the correlation of the extract in US malt analysis is, compared to degree liters that I use here in the UK. For example, a good well modified British pale malt has an extract rating of about 305 degree litre per kg. On some stateside malt analysis' I see ratings of either 80% or 11.2P(I realize that 11.2P is Plato and works out to about 1044.8 gravity) If someone could shed some light on this it would be much appreciated.

    Cheers,

    Conan

  • #2
    Right then, I guess I'll have to answer my own question.....

    According to an article written by Greg Noonan for Brewing Techniques:

    " British Maltsters commonly quote a different extract value based upon how many liters of wort at S.G.1.001 a kilogram of malt will give at 68F (20C), and list it as Hot Water Extract, or L degree/kg, at 7M (ground at .7 mm an a Buhler- Miag mill, or coarse grind) or at 2M (fine grind). Divide the figures by 386 to get DBCG or DBFG, respectively, expressed as a decimal. HWE for two- row lager or pale shouldn't be less than 300 at 2M, 295 at 7M."

    Simple enough.

    Conan

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    • #3
      ... To be a little more percise, you should include the moisture content into the calculations to adjust for their difference.
      This is for conversion between Litre degrees and extract % and also Recipe Formulation, because extract values quoted is based on Dry basis.
      Matt

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      • #4
        I know this is an ancient thread, but I "need" to revise it to obtain some accurate conversions (or as accurate as is available) for some exam questions I am writing.

        Does anyone have a copy of the Greg Noonan article, (or any other well founded article for that matter) they could send me, or a current active, non password protected link they could direct me to?

        Thanks very much
        dick

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        • #5
          Probrewer website. In the Library link under Malt you will find the Noonan article


          Sent from my iPhone using Tapatalk

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          • #6
            Thanks.

            It didn't show up anywhere with a google search
            dick

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            • #7
              Noonan Article

              Here you go.
              By Greg Noonan You are a serious grain brewer. Whether you brew professionally, as a hobby, or as an obsession, you take pride in your beer. You do everything you can do to reproduce each of your r…

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              • #8
                Ah. Sorry. I didn't make myself clear. I found the article on PB. I just meant when I had tried earlier, a google search didn't show this.

                Thanks again for looking after me!!
                dick

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