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
Cheers,
Conan
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