degrees of extract

Discussion on brewing beer from malt extract, hops, and yeast.
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tomU

degrees of extract

Post by tomU » Wed May 14, 2008 11:54 am

I've been trying to formulate a recipe using the the degrees of extract (SG of 1lb/gallon) table for sugars in Dave Line's Big Book of Brewing. Pale malt is given as 29.7-30.6, while 'malt extract' is given as 30.3.
Firstly I dont know whether this figure is for liquid or dry extract? Secondly it seems a bit low compared with pale malt? I would have thought with the husks and other non-extractables in the grain that pound for pound extract would give a significantly higher SG than grains?
Hopefully someone can clear this up for me :D

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