Most homebrewers owe the success of their brewing hobby to the satisfaction of having made their first batch of beer from malt extract. Over 90 percent of homebrewers continue to use malt extracts for their brewing endeavors. Malt-extract brewing clearly has its advantages over more time-consuming (and more rewarding for many) all-grain full-mash brewing. In less than 2 hours a homebrewer can easily brew 5 gallons (19 l.) of quality beer using a minimal amount of equipment.
As the hobby has matured and become more popular, malt-extract brewing has become more rewarding and has increased its ability to match the qualities all-grain brewers seek with their beers.
Beer made from malt extract syrups or powder has often been considered less appealing than beer made from all grains. This difference may be due not to extract versus all grain factors, but rather to other important brewing variables.
In the mid-1980s England’s Campaign for Real Ale (CAMRA, a watchdog organization for Great Britain’s consumer beer interests) taste-tested three different beers made from the same full-grain mash. One was made from wort drawn directly off the mash. Another was made from malt extract syrup that had been processed from that mash with tap water added. The third was made from the same malt extract syrup with distilled water added. Being proponents of full-grain mashing, the CAMRA panel members admitted to being biased against extract-brewed beer. But they found in a blind tasting that they preferred the malt-extract-and-tap-water-based beer over the distilled-water-based brew and found no characters in the full-grain brew to solicit a preference for or against the extract-based brew.
Yet the panel and other participants in this experiment still realized that many extract-based beers brewed in the pubs left something to be desired. They could not identify what it was other than describing homemade pub-brewed extract beer as “nearly always having a characteristic (and indifferent) flavor that we think of as ‘malt extract.’”
The panel concluded:
- 1) Freshness of product was one factor contributing to the excellent quality of the beers they tasted in this experiment.
- 2) The quality of yeast used in the experiment was thought to be a significant factor.
- 3) A knowledgeable and well-trained brewer brewed the experimental beers under controlled conditions. This may have been a factor in the overall good quality of all the beers.
Their conclusions were astute and bear remarkable insight as to what was to transpire almost ten years later in the American home-brewing hobby.
DOES FRESHNESS REALLY MAKE A DIFFERENCE?
Today in America the popularity of the hobby clearly is an advantage to homebrewers because they can be more assured of fresher malt extracts. This is particularly important with malt extract syrups, less so with dried extracts. While malt extracts in their package will not spoil, syrups tend to get darker with age and develop flavors that are contrary to the fresh flavor we expect in beer. Lighter malt extract syrups are more sensitive to these changes.
Dried malt extract, whether bought in bulk or in typical 3-pound (1.4 kg.) packages, can be conveniently stored and measured. Store unused dried malt extract in double plastic bags in a cool, dry place. If you don’t, you will create a unique product called “rock malt.” Rock malt is best processed with a homebrew in one hand and a hammer in the other. The smashed pebbles can be dissolved in cold water overnight and then brought to a boil in the brewing process. But enough about rock malt.
The growing popularity of homebrewing has helped to move products on and off the shelves more quickly. Currently it is rare to find stock that has been sitting for over one year on the shelves.
KNOWLEDGE IS YEAST? YEAST IS KNOWLEDGE?
The quality of the yeast used in the CAMRA experiment was thought to be a significant factor. In the late 1980s American homebrewers were introduced to a wide variety of liquid yeast cultures. The variety and availability of these cultures continue to increase, and their quality continues to improve. Quality yeast has definitely improved the quality of beer made from malt extracts. American homebrewers now have access to the same quality of yeast that the CAMRA experimenters had, and these yeasts are much better than what was previously available to homebrewers.
The knowledge that American homebrewers have and the information they have access to are unsurpassed in the history of home-brewing. Magazines, journals, newsletters, judging groups and knowledgeable homebrew shop personnel have guided hundreds of thousands of homebrewers in the right direction, avoiding what were common pitfalls only a decade ago.
Malt extract always is the first thing to be wrongly (usually) blamed for low-quality beer. In commercial settings, such as pub breweries, there is an inclination to believe that with malt extract one does not need to know as much about brewing. This gross misconception has led to the demise of several pub breweries. In some cases it may take an even more knowledgeable and trained brewer to assure that the extract produces beer comparable to that made with full-grain mashes.
The popularity of homebrewing has inspired an absolutely astounding and bewildering array of malt extract products. Hop-flavored specially formulated malt extracts with yeast are sold as kits intended to brew specific kinds of beer. Then there are malt extract syrups and dry powdered malt extracts. There are hundreds of malt extract products to choose from, produced principally in Australia, Belgium, Canada, Germany, England, Ireland, the Netherlands, New Zealand, Scotland and the United States. It isn’t by accident that these malts are produced in nations that have a great brewing tradition.
Choosing the color of malt extract for a desired style of beer is a relatively easy exercise, but choosing a type of malt extract that will result in a beer with the correct fullness or thinness of body is not quite so simple. If you want a light-bodied Pilsener, then a malt extract should be used that is known to attenuate well, that is, be more fermentable, thus leaving less full-bodied carbohydrates such as dextrin. If you seek a full-bodied sweet brown ale or “chewy” stout, a malt extract that does not ferment as completely should be your choice. Brands of plain malt extract are generally consistent in their fermentability. Experiment with the dozens of brands to determine for yourself which brands are more or less fermentable. Keep good notes and don’t forget to drink the beer. Two malt extracts that are currently considered on the high end of fermentability are Munton and Fison’s (England) light dried malt extract powder and Alexander’s (U.S.) pale malt extract syrup. Two quality extracts considered to result in more full-bodied beers because of their lower fermentability are John Bull (England) malt extracts and Laaglander (The Netherlands) dried malt extract powder.
Recipes are starting points for all homebrewing formulations. They can be followed exactly as presented, knowledgeably varied, or altered because you have no choice. You will often be faced with the forced choice of another ingredient because of the unavailability, temporary or otherwise, of desired ingredients.
One of the simplest substitutions that can be made is malt syrup for dried malt and vice versa. Most malt syrup is about 80 to 85 percent solids and 15 to 20 percent water. For simplicity, use an 85 percent conversion factor when substituting dried malt for syrup. Thus, if I pound of malt syrup is called for in a recipe, you can substitute 0.85 pound of dried malt. Likewise approximately 1.2 pounds of syrup will substitute for 1 pound of dried extract. Specific malt extracts will contribute specific characteristics to a beer. Substituting dried extract for syrup or vice versa will result in a variation of the beer’s intended final character, but it will be a close approximation and may be a desired discovery (and another recipe worth repeating).
Malt extract brewers are often introduced to beers brewed by others and consequently inspired to brew themselves. But sometimes you may discover that that great taste of homebrew was based on a recipe calling for mashing grains. Good-quality malt extract can be substituted for grain malt in any recipe, giving results that can resemble (but not duplicate) the original beer. If you wish to convert an all-grain recipe to an extract recipe, you can substitute 0.7 pound of light dried malt extract or 0.9 pound of light malt extract syrup for every pound of pale malt (malted barley grain). If the grain recipe calls for lager malt (a lighter type of pale malted barley), try choosing an extralight or extrapale malt extract made from lager malt.
Some specialty malts such as crystal (sometimes referred to as carastan or caramel), chocolate and other roasted black malts and roasted barley do not need to be processed through mashing. They offer extract brewers a simple option for enhancing a beer’s flavor and color. Extract brewers who choose not to use any grains in their recipes can substitute colored malt extracts such as amber, dark and extradark malt extract for specialty grains and produce similar effects. Here is a chart for simple conversions:
Specialty malts are crushed, and 1 cup (237 ml.) equals approximately ¼ lb. (113 g.)
5 lbs. (2.27 kg.) amber
malt extract = 5 lbs. (2.27 kg.) light malt extract + 2 cups (474 ml.) crystal = 5 lbs. (2.27 kg.) light malt extract + ½ cup (119 ml.) black, roasted or chocolate malt
5 lbs. (2.27 kg.) medium brown
malt extract = 5 lbs. (2.27 kg.) light or amber malt extract + 1 cup (237 ml.) black, roasted or chocolate malt + (optional) 1 or 2 cups (237 or 474 ml.) crystal malt
5 lbs. (2.27 kg.) very dark
malt extract = 5 lbs. (2.27 kg.) light or amber malt extract + 2–3 cups (474–711 ml.) roasted, black or chocolate malt
The versatility of light malt becomes apparent when you realize that you can combine it with different specialty malts to produce malt extract of any color.
A lot has changed on the American brewing scene in the last decade, and there is every indication that these progressive trends will continue. These changes were inspired by the grass-roots enthusiasm of homebrewers and their appreciation for diversity and quality in beer. But much of the change has been economically driven by the commercial microbrewers and pub brewers throughout America who created a market for specialty beers—beer styles other than typical light American-style lager beers. Several hundred small breweries have created a demand for a wide variety of specially malted grains. Their demand has resulted in an industry that actively produces special malts in America and imports special malts from around the world.
Homebrewers have always been second-tier customers of the malt companies. The distribution system for homebrewing supplies picks and chooses the malts it makes available to the hobby from the larger production batches of malts made for the commercial industry.
With the boom in small brewery specialty products and the growing popularity of homebrewing, the homebrewer wins, especially the all-grain brewer. Homebrewers also benefit from the commercial brewing industry’s research and development efforts to grow better barley for brewing purposes.
Pale malted barley (pale malt) is a generic tag used to designate many types of very light-colored malted barley, which usually makes up the majority of the grist (total amount of crushed grains, malted or otherwise). The term specialty malt refers to types of malt that usually are not the major portion of the grist but are added in relatively small quantities to influence the character of a beer’s aroma, flavor, color, head retention or mouth feel. But you can’t always use the specialty malt designation as such. There are exceptions, sure as there are homebrewers enjoying one of their own homebrews right this very moment as you read or reread this paragraph. There are some beer formulations whose grist will take on a major proportion of specialty malts. In these cases usually the lighter specialty malts are utilized. So please don’t take exception. Relax. I already have (both taken exception and relaxed and maybe had a homebrew as well).
USING SPECIALTY MALTS WITHOUT MASHING
Many specialty malts must be fully mashed with the rest of the grist, but there are exceptions. Black malt (sometimes referred to as black patent malt, named after an eighteenth-century process of roasting malt patented as British patent number 4112), chocolate malt, brown malt, various crystal and caramel malts and roasted barley are the principal malts available to homebrewers that do not require a mashing regime to convert nonfermentable carbohydrates to fermentable carbohydrates. These malts can contribute color, roasted flavor and some degree of stability to the character of beer. Crystal and caramel malts also can contribute to the perception of final unfermentable sweetness.
For ideal extraction of the favorable qualities of any malt, the crushed grain should never be brought to a boil. Some recipes and procedures guide beginning brewers to bring these specialty malts just to a boil and quickly remove them from the heat source. This is a simple procedure designed to encourage their use by beginning brewers. For those who desire to improve the quality of their beers with a small additional investment in time and attention, the grains should never be steeped in water whose temperature exceeds 170 degrees F (77 degrees C). The extraction of undesirable tannin and astringent characters is minimized with a lower-temperature steep.
A procedure that works very well is to mix the crushed grains with water at 150 degrees F (66 degrees C) and hold this temperature for 30 minutes. The grains and water should be mixed in a ratio of 1 pound (.45 kg.) to ½ gallon (1.9 l.). Add the liquid strained and extracted from this “steep” to malt extract and continue the brewing process with a vigorous boil, adding hops and more water as needed.
THE ESSENTIAL KERNEL: ALL ABOUT MALT
If you’ve ever wondered why there isn’t one book that neatly and concisely compiles all you’d ever want to know about malted barley, then you’ve never done any real research yourself. There is good reason why a comprehensive overview does not exist. The diversity of information and of individual brewers’ needs is enough to drive you to making your own homebrew with whatever ingredients are available and coming to the conclusion that yours is some of the best you’ve ever had.
Almost all of the dependable information on malt originates from professional literature. Commercial brewers’ needs are diverse. The equipment, the recipe formulations, the processes, vary tremendously to adapt to whatever type of malted barley the brewer can get.
After an initial 48-hour water steep, barley kernels sprouting rootlets while growing acrospire emerge from beneath husk. Sprouted and dried barley kernels become malt. From top: rootlet development after one day of germination; rootlets begin to wither after five days of germination and acrospire length is about full length; kilned and cleaned malt.
Two-row, six-row, highly modified, undermodified, high-enzyme, low-enzyme, lager malt, ale malt—they have all been quite thoroughly explained in several books, including The New Complete Joy of Home Brewing. The best advice I can offer to someone who wishes to understand “all about malt” is to read no fewer than ten authors/resources/books about malt and its influence on beer. Stock your refrigerator with several of your own beers in order to maintain contact with reality. Take notes. Do take notes! Divide them into two groups. Make a list of points that every source usually agrees on and generally trust those rules, facts, statements and opinions. Also make a list of the points that either contradict or don’t match other sources. Then seek out discussions with “experts” and begin to understand why these sources disagree or facts don’t match. When you are through drinking all of your beer and have completed this research, you will be an expert.
How can the subject of “all about malt” be approached in a book such as this with limited scope? The question was duly considered. After much perusal of literature and a 6-ounce bottle of six-year-old homebrewed honey weizen steam-style barley wine lager, I arrived at an answer: Get practical. What are some of the more common problems or challenges homebrewers might face when all-grain brewing—particularly when brewing light lagers or pale ales, when the choice of malt can be influential? Let’s examine some practical information about the characters of malt.
There are many specifications by which malt is measured. These include but are not limited to:
Percent moisture
Extract
Coarse-grind extract (dry basis)
Fine-grind extract (dry basis)
Coarse-grind—Fine grind difference
Diastatic power
Alpha amylase activity
Beta-glucan
Viscosity
Color of wort
Clarity
Growth of acrospire
Sieve (size) assortment
Protein
Percent total protein
Percent soluble protein
Percent soluble/total protein ratio
Percent Moisture—Pale malts are usually 2 to 4.5 per cent moisture. Roasted and mild malts have less moisture. If moisture gets too high, storability decreases.
Extract—a measure of the soluble carbohydrates that can be extracted by the mashing process. It is measured by the ratio of the weight (dried) of the soluble material to the initial weight of the malt and is expressed as a percentage. For example, one year’s crop of typical two-row lager malt coarse-grind extract may be about 79 percent, while a six-row lager malt may be 75 percent. This number can help estimate the total weight of solubles in a given volume of water, thus making it possible to calculate degrees Balling or specific gravity.
Coarse-grind extract (dry basis)—imitates typical mash conditions.
Fine-grind extract (dry basis)—gives an idea of maximum yield given certain conditions.
Coarse grind—fine grind difference—partial indication of degree of modification. Larger differences indicate less modification; smaller differences, more modification. How it works is that fine grind will tend to give a maximum yield regardless of modification, while coarse grind/brewery grind yields will be influenced by degree of modification.
Diastatic Power (Includes Alpha Amylase Activity)—a measure of potential enzyme “energy” that a malt has. We can be assured that all pale and lager malts have more than adequate enzyme power to convert their own soluble carbohydrates to fermentable carbohydrates plus about 10 percent adjunct starch. High-enzyme malts such as many varieties of American six-row have a surplus of power, allowing them to convert 40 percent extra adjuncts. Diastatic power is measured in degrees Lintner. A typical high-enzyme American six-row will be 150 degrees L, while an American two-row may be about 120 degrees L and some European lager-type malts will be about 90 degrees L. European units of diastatic power are expressed in degrees W-K. Degrees (W-K) = (3.5 × degrees Lintner) = 16.
Beta-glucan—a gumlike substance that causes commercial brewers problems with stuck runoffs and wort filtration if their level is too high. From 75 to 150 ppm is a range that is acceptable for malted barley.
Viscosity, Color of Wort and Clarity—These are other data provided in specification.
Growth of Acrospire—A measure of the growth of the acrospire inside the outer husk layer of malt, indicating degree of modification of the malt. If the acrospire is less than half the length of the kernel, the malt is undermodified. If it is three-quarters of the length up to the full length, it is considered normally modified. Overmodified malt has an acrospire that sometimes grows the full length of the kernel or more. The degree of modification helps indicate the protein character of malt. More modification increases soluble proteins.
Sieve Assortment—A measurement of the uniformity of the malt kernel size. This is important when setting malt mills to grind a consistent and uniform grist for maximum yield of extract.
Protein—Excellent beer can be made from less than ideally ground malt, low- or high-enzyme malt, undermodified or highly modified malt, and malt of varying color and viscosity, but when your protein goes haywire you may have problems unless you compensate for it in your brewing process. But first you’ve got to know what is not ideal and begin to understand its impact on the character of your beer.
Total protein content is expressed as a percentage of the total weight of the malt. Almost all of the nitrogen content of malt is bound in protein. Nitrogen is about 16 percent of the total weight of protein. Analysts measure the weight of the total nitrogen in malt (% N) and multiply by (100/16), which is equal to 6.25, to get total percent protein. Got it? Total percent protein = 6.25 × % N and is usually expressed as total percent protein. A range of 9 to 11 percent would be considered ideal by many brewers, but 6-row malts of this type are rarely available. Eleven to 12 percent is typical for American two-row, and 12 to 13 percent is typical for American 6-row. High protein contents must be carefully considered in the brewing process. If not compensated for, they may create problems in the character of the beer.
Soluble protein is a measure of proteins that act as a yeast nutrient. Solubility is a measure of the protein that can be expected to dissolve in the final wort. It is also an indication of proteolytic enzyme activity since this activity helps break down some proteins into solution.
If, as a practicing homebrewer, you have reason to care or be concerned about malt quality (don’t worry, please), then the single most telling and useful specification is that of soluble protein content. While the entire brewing process and other ingredients must be considered, protein content of malt can have a significant impact on many qualities of beer. The key words here are can have, because the malt you used and how you handled it may or may not have been crucial to your individual beer’s character.
Sluggish fermentation, poor head retention, excessive diacetyl production, excessive chill haze, collodial haze (a permanent haze) and unstable beer (beer whose freshness deteriorates) can all be the result of out-of-bounds soluble protein content or improper handling of malt.
The study of proteins is a very complex and involved science. At the risk of oversimplifying their involvement in the brewing process, I’ll explain some basic principles. Proteins in malt start out as very long chains of molecules. These long chains are made up of building blocks called amino acids. Amino acids are the smallest of the proteins. The longest chains of proteins are susceptible to breaking apart into medium-sized chains of proteins. Certain enzymes at specific temperature ranges break the longest chains to medium-sized chains. Then there are other types of enzymes that work at another temperature range to break the medium-sized proteins into the smallest amino acids. (If this sounds similar to mashing and breaking down long chains of carbohydrates into their constituent glucose molecules through the use of diastatic enzymes, you’re right—and you deserve a homebrew.)
It is desirable to degrade proteins to varying degrees with the aid of protease enzymes that are in the malt. If the longest chains of soluble and insoluble proteins are carried over into the beer in excessive amounts, their presence will result in turbidity, destruction of head retention and flavor instability. The medium-length chains of protein are born from the first breakdown of long chains. A certain amount of these medium-chain proteins is desirable for good head retention and mouth feel. Finally, the smallest chains or building-block proteins are the result of the breakdown of medium-chain proteins. They are terrific yeast nutrients and essential, in proper proportion, for healthy fermentation and good attenuation.
In summary, about 50 percent of the original long-chain proteins must be removed or broken down to create a reasonable balance of other types of proteins in order to optimize head retention, clarity, attenuation, healthy fermentation and flavor stability.
Here are some additional generalizations you can consider. Six-row malts generally have higher protein contents. Higher protein contents are an indication of higher enzymatic power. Higher protein contents coincide with lower extract yields from the malt.
It is worth noting that high-protein, high-enzyme malts are often used with 20 to 40 percent starch adjuncts such as corn and rice. With 30 percent adjuncts in the grist and a 13.5 percent total protein malt, the total grist has an effective total protein of 9.5 percent. This effectively reduces the overall wort protein content to a level that does not create the same problems that would arise if these malts were used when brewing all-malt beer.
What is the relationship of soluble protein produced in highly modified malts and yeast nutrition? Fully or highly modified malts such as English two-row pale malt have had adequate yeast nutrients (amino acids) created during the malting process so the wort is not as dependent on the mashing process for these nutrients. Some brewers argue that English two-row malts benefit from a protein-degrading regime, creating better head retention and beer stability.
Here are a few other beer characters that all-malt homebrewers may relate to.
Some brewing researchers claim diacetyl levels in the final beer can be influenced by protein content and mashing procedures. When brewing all-malt beers and using normally modified malts (less soluble protein) with an infusion mash, there is a greater likelihood of excessive diacetyl (butterscotch flavor/aroma) in the final beer. Highly modified malts (more soluble protein) in an infusion mash tend to result in comparatively less diacetyl in the final beer.
Dimethyl sulfide (DMS) is a sulfur compound that smells and tastes like cooked sweet corn. When noticed, its impact on the character of beer is satiating and almost always undesirable. When DMS is evident in beer, it is the result of either bacterial contamination or the way the malt was processed. Lager malts are the lightest of malts due to their low kilning temperature. This process inherently leaves behind compounds in the malt that are precursors to DMS. If the malt is not properly processed with a vigorous one- to two-hour wort boil and rapid chilling before fermentation, detectable levels of DMS can form. English pale ale malts are kilned slightly darker than lager malts; consequently, as with other colored malts, the precursor compounds are “driven” off, thus offering little risk of DMS character contributed by the malt.
Get the picture? How you can deal with all of this information and make at least some small improvements without risking anxiety will be explained in the section on mashing and boiling the wort.
Have you ever visited a full-service homebrew supply shop? They’ll often carry over twenty different kinds of grain malts. Thanks again to the popularity of specialty beers in America, many choices now are available to homebrewers. But what about all of these malts? What flavors will they contribute to beer? What kind of extract can one anticipate? If a certain color of beer is sought, how will one know how much to use?
The challenge seems quite bewildering at first. Relax. Remember you’re a homebrewer. You have the opportunity to play around with these malts in relatively small amounts and get a genuine feel for what games they will play with beer character, flavor and aroma.
All malt is made by allowing barley to go through a series of water steeping and draining to allow moisture uptake by the barley seed. The barley is then allowed to germinate under controlled conditions to a specified degree. The amount that the barley is allowed to sprout is called modification. This process is quite similar for all malts up to this point. It is during the drying process that malts take on their special character. All commercially available malt is dried in kilns. The character of the malt is determined by three main variables: the moisture content of the malt, the temperature at which the malt is kilned, and the time the malt spends at any given temperature. Some malts will be processed through a series of time and temperature kilnings to create their unique appearance, color, flavor and aroma character.
Touch the malt. Examine its appearance. Are the grains more or less uniform in size? Are they plump or wrinkled? Break open a grain. Does it appear glassy (an indication of undermodification), or mealy or floury (an indication of well-modified malt)? Does the endosperm appear white, orange, light brown, reddish, dark brown or black? Chew it. Taste it. Is it hard or “steely” (indicating possible kilning irregularities)? Is it friable (crunches easily)? Does it taste mildly sweet and malty? Does it have a toasted malt character? Is it caramel-like? Perhaps it’s flavorless. What is the aroma like? Does it have a smoky, caramel-like, roasted, biscuitlike or toasted aroma that may contribute to the aromatic character of the beer it is used in?
Using your senses as a tool to assess malt is an essential first step in understanding the character of beer made from malts. With practice you will develop your own data bank of information, more valuable than anyone else’s assessment.
Experimentation is the most enjoyable way of discovering the character of these malts and what they contribute to beer, and you’ll have plenty of great beer to share with friends. Alas, your resources of time and money may crimp this style of discovery. So, presented later in this section is a table of malt data and specifications. This essential information will be the foundation for reasonably calculating the color and original gravity of any beer that uses grain malt or malt extract in its recipe formulation.
Color of beer is expressed as SRM (Standard Reference Method). SRM is very close to the old degrees Lovibond method, and for practical purposes they are interchangeable. Predicting the final color of beer is a tricky endeavor. Using data that indicate the original color of the malts used is at best a reasonable approximation. Malt color is not the only variable that affects the final color of beer. Wort boiling promotes some degree of caramelization, darkening the beer. Water with high pH (high alkaline) can extract more than usual color from malt grains. Filtering beer can remove some color. Oxidation can increase beer color. Commercial brewers are much more sensitive to these influences and resulting variations because they are trying to produce a beer whose color is identical from batch to batch. For homebrewers the priorities are entirely different. Even if you are trying to match a color for a certain style of beer, there is variation within the style to allow at least plus or minus 1 to 2 degrees SRM. Homebrewers can get good results when blending different malts to achieve a given character and color if they use malt color as the sole factor in predicting beer color.
Each malt is assigned a color rating expressed in degrees Lovibond. In America these color ratings correspond with the color that 1 pound (.454 kg.) of a malt will contribute to 1 U.S. gallon (3.8 1.) of beer. For example, if we have a Vienna malt rated at 5 degrees L and we use 5 pounds (2.3 kg.) in 5 gallons (19 1.), the predicted color of the beer will be about 5 degrees Lovibond:
= 5 degrees L or SRM
If 10 pounds (4.54 kg.) are used in 5 gallons (19 1.), then:
= 10 degrees L or SRM
The beer will have 10 degrees color.
If one were to use metric units to calculate color of beer from colored malt, the formula would be:
Degrees Lovibond malt × (kg. malt/liters of beer) × 8.36 = color of beer
When different malts are combined in a recipe, the formula is extended as such:
= color of beer
PREDICTING EXTRACT AND ORIGINAL GRAVITY
Extract potential of malt is indicative of the maximum amount of sugars and unfermentable carbohydrates a brewer can expect to extract from malt. A key point to understand is that the figures given in malt analysis specifications or the following table is the maximum you can achieve. What really is achieved is dependent on the efficiency of your mashing system and other processes. Inevitably there will be extract left behind in the lautering system, during trub removal after boiling the wort, and even during the sparge of hops. And, oh yes, what about boilovers? Let’s not even consider this for now. The point is that most homebrewers can predict what kind of final extract they will achieve by factoring about 70 to 90 percent efficiency. This is dependent on your system, and you will be able to figure your efficiency rating by calculating a predicted extract based on 100 percent efficiency and comparing it to the actual. For example, if 100 percent efficiency predicts an extract resulting in an original specific gravity of 1.048 (12 B) and your actual reading is 1.036 (9 B), then the efficiency of your system is:
or
= 75 percent
(assuming your targeted volume is achieved)
There are three ways in which extract potential is expressed. If you read a specification sheet from a maltster, you will note that extract is expressed as a percentage indicating the ratio of dried soluble extract to the total original weight of the malt. As explained earlier in this section, this percentage can be converted to degrees Balling and thus specific gravity in a given volume of wort.
One degree Balling (or Plato) is equal to 1 pound of extract dissolved in 100 pounds of liquid (or 1 kg. dissolved in 100 kg.). If extract is expressed as 75 percent, this means that 1 pound of malt will yield 0.75 pound of extract. Dissolving this into 1 gallon of water will result in about 8.5 degrees Balling because the weight of the water plus extract will weigh about 8.6 lbs.:
= .087
Multiply by 100 and we get 8.7 degrees Balling
or
× 4 = abbreviated specific gravity 35 more accurately expressed as 1.035
The preceding conversion from percent (expressed as a whole number) to degrees Balling or specific gravity is expressed:
(Percent extract ÷ 8.6) = degrees Balling for 1 gallon
or
(Percent extract ÷ 8.6) × 4 = specific gravity (shorthand)
The above degrees Balling or specific gravity is referred to as “extract potential”
Converting these expressions into useful formulas for estimating potential initial specific gravities for given volumes of beer gets simplified to:
= potential degrees Balling
or
= potential specific gravity (shorthand)
The metric equivalent is:
= potential degrees Balling
or
= potential specific gravity (shorthand)
When we know the extract potential (EP, either in degrees Balling or specific gravity shorthand) for a variety of malts, and these malts are combined in the formulation of recipes, estimating the maximum potential gravity of the beer is as simple as:
= potential original gravity
If you were to use:
5 lbs. of lager malt rated at 35
1 lb. of crystal malt rated at 20
1 lb. of dried malt extract rated at 45
you would calculate:
= 48 or 1.048 maximum potential gravity
When you know the efficiency of your system, simply multiply that percentage by the maximum potential to arrive at the actual expected gravity. For example, if your calculated maximum potential is 48 or 1.048 and the efficiency of your system is 80 percent, then: .80 × 48 = 38.4 or 1.038 predicted actual gravity.
Refer to the Malt Table on Malt and have at it.
The best way to store malt is to combine it with water, hops and yeast, ferment and then bottle it.
But if you must find short-term alternative means, you should consider that moisture, insects, heat and age are the primary factors that will cause malt to become unusable.
Moisture will cause spoilage by promoting molding. This type of spoilage is characterized by a musty aroma and flavor as well as a gray, dusty appearance.
Insects will eat the grain, bore holes throughout, lay eggs and defecate in the malt. Appearance will be obvious. Aroma can be cheeselike and the flavor ugly.
Age will make malt progressively more rancid. Heat will accelerate this process. This is essentially oxidation. Malts with higher moisture content are more susceptible to this problem. Malts such as crystal or dark malts are drier and don’t show signs of this effect for quite some time.
Properly stored malt can last for a few years. Store in a cool, dry, airtight environment. Use two food-grade plastic trash bags if prolonged storage is anticipated. If you live in an area where insects are a problem, malt should be stored in an airtight plastic bucket. If insect contamination is suspected, place a piece of dry ice in the bottom of the container of malt. Make an allowance to vent the carbon dioxide as it evaporates from the dry ice. This will create an oxygen-free environment that will kill or at least seriously inhibit insects and their larvae.
Keep your storage area free of crumbs, spills and malt dust. Be tidy, relax, don’t worry and have a homebrew.
Extract Potential 1 lb. in 1 gal.
Light Pale Malts
Malt: American 6-row1
Dias. Power = degrees Linter: 150
Percent Protein = Total dry basis: 13%
Percent Yield = Coarse grind dry basis (or fine grind): 76
Degrees Balling: 8.8
Specific Gravity: 1.035
Color SRM (EBC): 1.8
Character/Suggested Upper Limit Percent: ≤100%
Malt: American 2-row1
Dias. Power = degrees Linter: 140
Percent Protein = Total dry basis: 12.3
Percent Yield = Coarse grind dry basis (or fine grind): 79
Degrees Balling: 9.2
Specific Gravity: 1.037
Color SRM (EBC): 1.8
Character/Suggested Upper Limit Percent: Higher protease activity; more soluble protein than English 2-row; ≤100%
Malt: American Klages 2-row3
Dias. Power = degrees Linter: 120
Percent Protein = Total dry basis: 12
Percent Yield = Coarse grind dry basis (or fine grind): 79
Degrees Balling: 9.2
Specific Gravity: 1.037
Color SRM (EBC): —
Character/Suggested Upper Limit Percent: ≤100%
Malt: English 2-row Pils4
Dias. Power = degrees Linter: 60
Percent Protein = Total dry basis: 10
Percent Yield = Coarse grind dry basis (or fine grind): 78
Degrees Balling: 9.1
Specific Gravity: 1.036
Color SRM (EBC): 1–2.5
Character/Suggested Upper Limit Percent: ≤100%
Malt: English 2-row lager6
Dias. Power = degrees Linter: 75
Percent Protein = Total dry basis: 9.7
Percent Yield = Coarse grind dry basis (or fine grind): 81
Degrees Balling: 9.4
Specific Gravity: 1.038
Color SRM (EBC): 1.4 (2.5)
Character/Suggested Upper Limit Percent: ≤100%
Malt: English 2-row pale
Dias. Power = degrees Linter: 45
Percent Protein = Total dry basis: 10.1
Percent Yield = Coarse grind dry basis (or fine grind): 81
Degrees Balling: 9.4
Specific Gravity: 1.038
Color SRM (EBC): 2–3 (5–6)
Character/Suggested Upper Limit Percent: ≤100%
Malt: German 2-row Pils5
Dias. Power = degrees Linter: 110
Percent Protein = Total dry basis: 11
Percent Yield = Coarse grind dry basis (or fine grind): 81
Degrees Balling: 9.4
Specific Gravity: 1.038
Color SRM (EBC): 1.6 (3.0)
Character/Suggested Upper Limit Percent: ≤100%
Malt: Belgian pale ale2
Dias. Power = degrees Linter: 60
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 3.2
Character/Suggested Upper Limit Percent: ≤100%
Malt: Belgian Pilsener2
Dias. Power = degrees Linter: 105
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 79
Degrees Balling: 9.2
Specific Gravity: 1.037
Color SRM (EBC): 1.8
Character/Suggested Upper Limit Percent: ≤100%
Light-Colored Specialty Malts
Malt: English mild6
Dias. Power = degrees Linter: 53
Percent Protein = Total dry basis: 10.6
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 3–4 (≤6.5)
Character/Suggested Upper Limit Percent: ≤100%
Malt: English wheat4
Dias. Power = degrees Linter: 70
Percent Protein = Total dry basis: 12.5
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 1.5–3
Character/Suggested Upper Limit Percent: ≤80%
Malt: Pacific Northwest wheat3
Dias. Power = degrees Linter: 160
Percent Protein = Total dry basis: 12
Percent Yield = Coarse grind dry basis (or fine grind): 87
Degrees Balling: 10
Specific Gravity: 1.040
Color SRM (EBC): 4.0
Character/Suggested Upper Limit Percent: ≤80%
Malt: Midwest wheat1
Dias. Power = degrees Linter: 155
Percent Protein = Total dry basis: NA
Percent Yield = Coarse grind dry basis (or fine grind): 79
Degrees Balling: 9.2
Specific Gravity: 1.037
Color SRM (EBC): 2
Character/Suggested Upper Limit Percent: ≤80%
Malt: German wheat5
Dias. Power = degrees Linter: 95
Percent Protein = Total dry basis: 12.5
Percent Yield = Coarse grind dry basis (or fine grind): 84
Degrees Balling: 9.8
Specific Gravity: 1.039
Color SRM (EBC): 1.8 (3.5)
Character/Suggested Upper Limit Percent: ≤80%
Malt: Belgian 2
Dias. Power = degrees Linter: 74
Percent Protein = Total dry basis: 11.5
Percent Yield = Coarse grind dry basis (or fine grind): 81
Degrees Balling: 9.4
Specific Gravity: 1.038
Color SRM (EBC): 1.8
Character/Suggested Upper Limit Percent: ≤80%
Malt: Rye
Dias. Power = degrees Linter: 75
Percent Protein = Total dry basis: 10.23
Percent Yield = Coarse grind dry basis (or fine grind): 63
Degrees Balling: 7.3
Specific Gravity: 1.029
Color SRM (EBC): 4.7
Character/Suggested Upper Limit Percent: ≤15%
Malt: American Vienna1
Dias. Power = degrees Linter: 130
Percent Protein = Total dry basis: 13
Percent Yield = Coarse grind dry basis (or fine grind): 75
Degrees Balling: 8.7
Specific Gravity: 1.035
Color SRM (EBC): 4
Character/Suggested Upper Limit Percent: ≤90%
Malt: German Vienna5
Dias. Power = degrees Linter: 95
Percent Protein = Total dry basis: 11
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 2.7 (6)
Character/Suggested Upper Limit Percent: ≤90%
Malt: English 2-row Vienna4
Dias. Power = degrees Linter: 50
Percent Protein = Total dry basis: 11
Percent Yield = Coarse grind dry basis (or fine grind): 78
Degrees Balling: 9.1
Specific Gravity: 1.036
Color SRM (EBC): 3–4
Character/Suggested Upper Limit Percent: ≤90%
Malt: American Cara-Pils/Dextrine1
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 72 (FG)
Degrees Balling: 8.1*
Specific Gravity: 1.033*
Color SRM (EBC): 1.5
Character/Suggested Upper Limit Percent: for added foam and head retention; ≤20%
Malt: German light crystal5
Dias. Power = degrees Linter: 20
Percent Protein = Total dry basis: —
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 2.5 (5.5)
Character/Suggested Upper Limit Percent: for added foam and head retention; ≤20%
Malt: Belgian Cara-Pils2
Dias. Power = degrees Linter: 9
Percent Protein = Total dry basis: 11.5
Percent Yield = Coarse grind dry basis (or fine grind): 77 (FG)
Degrees Balling: 8.5*
Specific Gravity: 1.034*
Color SRM (EBC): 7.8 (15)
Character/Suggested Upper Limit Percent: ≤80%
Malt: American Munich1
Dias. Power = degrees Linter: 50
Percent Protein = Total dry basis: 13
Percent Yield = Coarse grind dry basis (or fine grind): 77 (FG)
Degrees Balling: 8.6*
Specific Gravity: 1.034*
Color SRM (EBC): 8–12
Character/Suggested Upper Limit Percent: ≤60%
Malt: German Munich5
Dias. Power = degrees Linter: 72
Percent Protein = Total dry basis: 11.5
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 7.8–10 (15–20)
Character/Suggested Upper Limit Percent: ≤80%
Malt: English 2-row Munich4
Dias. Power = degrees Linter: 40
Percent Protein = Total dry basis: 10
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 4–8
Character/Suggested Upper Limit Percent: ≤80%
Malt: Belgian Munich2
Dias. Power = degrees Linter: 50
Percent Protein = Total dry basis: 10.4
Percent Yield = Coarse grind dry basis (or fine grind): 81
Degrees Balling: 9.4
Specific Gravity: 1.038
Color SRM (EBC): 7.8 (15)
Character/Suggested Upper Limit Percent: ≤80%
Crystal, Caramel, carastan Malts
Malt: American Victory1
Dias. Power = degrees Linter: 50
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 73
Degrees Balling: 8.5
Specific Gravity: 1.034
Color SRM (EBC): 20–30
Character/Suggested Upper Limit Percent: toasted; ≤15%
Malt: Belgian Biscuit2
Dias. Power = degrees Linter: 6
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 79 (FG)
Degrees Balling: 8.7*
Specific Gravity: 1.035*
Color SRM (EBC): 23 (55)
Character/Suggested Upper Limit Percent: ≤10%
Malt: Belgian “Aromatic” malt2
Dias. Power = degrees Linter: 29
Percent Protein = Total dry basis: 11.8
Percent Yield = Coarse grind dry basis (or fine grind): 78
Degrees Balling: 9.1
Specific Gravity: 1.036
Color SRM (EBC): 26 (55)
Character/Suggested Upper Limit Percent: ≤10%
Malt: English Brown/Amber4
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 72 (FG)
Degrees Balling: 8.1*
Specific Gravity: 1.032*
Color SRM (EBC): 65
Character/Suggested Upper Limit Percent: 10%
Malt: Belgian Special “B”2
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 10.4
Percent Yield = Coarse grind dry basis (or fine grind): 69 (FG)
Degrees Balling: 7.6*
Specific Gravity: 1.030*
Color SRM (EBC): 221 (500)
Character/Suggested Upper Limit Percent: ≤10%
Malt: American Chocolate1
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 50–60
Degrees Balling: 5.8–7.0
Specific Gravity: 1.023–28
Color SRM (EBC): 325–375
Character/Suggested Upper Limit Percent: 10%
Malt: English Chocolate4
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 73 (FG)
Degrees Balling: 8.5
Specific Gravity: 1.034
Color SRM (EBC): 450–500
Character/Suggested Upper Limit Percent: 10%
Malt: Belgian Chocolate2
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 11.1
Percent Yield = Coarse grind dry basis (or fine grind): 68 (FG)
Degrees Balling: 7.4*
Specific Gravity: 1.030*
Color SRM (EBC): 500 (1,100)
Character/Suggested Upper Limit Percent: 10%
Malt: American caramel-101
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 75
Degrees Balling: 8.7
Specific Gravity: 1.035
Color SRM (EBC): 10
Character/Suggested Upper Limited Percent: ≤20%
Malt: American caramel-201
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 75
Degrees Balling: 8.7
Specific Gravity: 1.035
Color SRM (EBC): 20
Character/Suggested Upper Limited Percent: ≤20%
Malt: American caramel-401
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 74
Degrees Balling: 8.6
Specific Gravity: 1.034
Color SRM (EBC): 40
Character/Suggested Upper Limited Percent: ≤20%
Malt: American caramel-601
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 74
Degrees Balling: 8.6
Specific Gravity: 1.034
Color SRM (EBC): 80
Character/Suggested Upper Limited Percent: ≤20%
Malt: American caramel-801
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 74
Degrees Balling: 8.6
Specific Gravity: 1.034
Color SRM (EBC): 80
Character/Suggested Upper Limited Percent: ≤20%
Malt: American caramel-1201
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: NA
Percent Yield = Coarse grind dry basis (or fine grind): 72
Degrees Balling: 8.4
Specific Gravity: 1.033
Color SRM (EBC): 120
Character/Suggested Upper Limited Percent: ≤20%
Malt: English crystal/Caramel4
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.4
Percent Yield = Coarse grind dry basis (or fine grind): 75*
Degrees Balling: 8.7*
Specific Gravity: 1.035*
Color SRM (EBC): 50–200
Character/Suggested Upper Limited Percent: ≤20%
Malt: English carastan/Caramalt4
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 12.6
Percent Yield = Coarse grind dry basis (or fine grind): 75*
Degrees Balling: 8.7*
Specific Gravity: 1.035*
Color SRM (EBC): 10–37
Character/Suggested Upper Limited Percent: ≤20%
Malt: German dark crystal5
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 0
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 65 (100)
Character/Suggested Upper Limited Percent: ≤20%
Malt: Belgian caramel Munich2
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 11.2
Percent Yield = Coarse grind dry basis (or fine grind): 76 (FG)
Degrees Balling: 8.3*
Specific Gravity: 1.033*
Color SRM (EBC): 72 (115)
Character/Suggested Upper Limited Percent: ≤10%
Malt: Belgian Caravienne2
Dias. Power = degrees Linter: 8
Percent Protein = Total dry basis: 9.6
Percent Yield = Coarse grind dry basis (or fine grind): 78 (FG)
Degrees Balling: 8.6*
Specific Gravity: 1.034*
Color SRM (EBC): 22 (45)
Character/Suggested Upper Limited Percent: ≤10%
Dark-Colored Specialty Malts
Malt: American Victory1
Dias. Power = degrees Linter: 50
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 73
Degrees Balling: 8.5
Specific Gravity: 1.034
Color SRM (EBC): 20–30
Character/Suggested Upper Limit Percent: toasted; ≤15%
Malt: Belgian Biscuit2
Dias. Power = degrees Linter: 6
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 79 (FG)
Degrees Balling: 8.7*
Specific Gravity: 1.035*
Color SRM (EBC): 23 (55)
Character/Suggested Upper Limit Percent: ≤10%
Malt: Belgian “Aromatic” malt2
Dias. Power = degrees Linter: 29
Percent Protein = Total dry basis: 11.8
Percent Yield = Coarse grind dry basis (or fine grind): 78
Degrees Balling: 9.1
Specific Gravity: 1.036
Color SRM (EBC): 26 (55)
Character/Suggested Upper Limit Percent: ≤10%
Malt: English Brown/Amber4
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 72 (FG)
Degrees Balling: 8.1*
Specific Gravity: 1.032*
Color SRM (EBC): 65
Character/Suggested Upper Limit Percent: 10%
Malt: Belgian Special “B”2
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 10.4
Percent Yield = Coarse grind dry basis (or fine grind): 69 (FG)
Degrees Balling: 7.6*
Specific Gravity: 1.030*
Color SRM (EBC): 221 (500)
Character/Suggested Upper Limit Percent: ≤10%
Malt: American Chocolate1
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 50–60
Degrees Balling: 5.8–7.0
Specific Gravity: 1.023–28
Color SRM (EBC): 325–375
Character/Suggested Upper Limit Percent: 10%
Malt: English Chocolate4
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 10.5
Percent Yield = Coarse grind dry basis (or fine grind): 73 (FG)
Degrees Balling: 8.5
Specific Gravity: 1.034
Color SRM (EBC): 450–500
Character/Suggested Upper Limit Percent: 10%
Malt: Belgian Chocolate2
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 11.1
Percent Yield = Coarse grind dry basis (or fine grind): 68 (FG)
Degrees Balling: 7.4*
Specific Gravity: 1.030*
Color SRM (EBC): 500 (1,100)
Character/Suggested Upper Limit Percent: 10%
Malt: American Black Roast1
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 50–60
Degrees Balling: 5.8–7.0
Specific Gravity: 1.023–28
Color SRM (EBC): 475–525
Character/Suggested Upper Limited Percent: ≤7%
Malt: English Black Roast4
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 9.8
Percent Yield = Coarse grind dry basis (or fine grind): 50–65
Degrees Balling: 5.8–7.6
Specific Gravity: 1.023–30
Color SRM (EBC): 500–550
Character/Suggested Upper Limited Percent: ≤7%
Malt: Belgian Black Roast2
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 11.1
Percent Yield = Coarse grind dry basis (or fine grind): 68 (FG)
Degrees Balling: 7.4
Specific Gravity: 1.030
Color SRM (EBC): 600 (1.400)
Character/Suggested Upper Limited Percent: ≤7%
Unusual Specialties
Malt: Black Roasted Barley) (unmalted)
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 50–60
Degrees Balling: 5.8–7.0
Specific Gravity: 1.023–28
Color SRM (EBC): 500–550
Character/Suggested Upper Limited Percent: ≤7%
Malt: Roasted Barley1
Dias. Power = degrees Linter: 0
Percent Protein = Total dry basis: 13.2
Percent Yield = Coarse grind dry basis (or fine grind): 50–60
Degrees Balling: 5.8–7.0
Specific Gravity: 1.023–28
Color SRM (EBC): 300–325
Character/Suggested Upper Limited Percent: ≤7%
Malt: German smoked7
Dias. Power = degrees Linter: NA
Percent Protein = Total dry basis: 11.5
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): 6–12 (15–30)
Character/Suggested Upper Limited Percent: ≤100%
Malt Extract
Malt: Dried malt extract
Dias. Power = degrees Linter: varies
Percent Protein = Total dry basis: varies
Percent Yield = Coarse grind dry basis (or fine grind): 97
Degrees Balling: 11
Specific Gravity: 1.045
Color SRM (EBC): varies
Character/Suggested Upper Limited Percent: ≤100%
Malt: Malt extract syrup
Dias. Power = degrees Linter: varies
Percent Protein = Total dry basis: varies
Percent Yield = Coarse grind dry basis (or fine grind): 80
Degrees Balling: 9.3
Specific Gravity: 1.037
Color SRM (EBC): varies
Character/Suggested Upper Limited Percent: ≤100%
NOTES: Diastatic Power is approximated within the following ranges: very high, > 130; high, 85 to 130; medium, 50 to 85; low, 10 to 50; none, < 10. The values for diastatic power, protein and yield may vary from year to year and batch to batch. The values in this chart are represented from actual or average data available in mid-1993.