catalanotte
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- Jul 30, 2014
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I have reviewed most of what is available from articles and books on calculating PPG from malt quality reports and see one inconsistency on how this typically done. Not all sources reduce the PPG to account for moisture, and appear to be on a dry basis. I am also curious how others look at coarse vs fine Extract, and adjust. Seems liek the standard is use coarse as a better approximation of milling, but if a coarse-fine difference is not given, what do people use to reduce the fine extract d.b.?
For example, I have a Munich (5L) sheet from Bestmaltz:
Moisture - 3.7%
Extract (Fine Grind) dry basis - 81%
Fine-Coarse Difference - .5%
EBC - 15 (6L)
I am estimating PPG as:
Extract (Fine) minus Fine-Coarse Difference (81%-.5%=80.5%)
Extract (adjusted to Coarse) * (1-moisture %) (.805 * (1-.037))= .775
77.5% of sucrose potential (46 ppg) = (.775 * 46) = 35.6 PPG
Same calculation, but not adjusting for moisture results in a PPG of ~37. This seems consistent with many sources for Munich which range from 35 to 37. Not a huge difference, but I have seen a number of malts with moistures as high as 7-8% and a fie-coarse difference of 4% which become a big impact. It seems like this PPG reduction for moisture is appropriate since we are typically batching recipes by weight that includes the moisture.
Any errors in my approach, and what has produced the most consistent results for others?
For example, I have a Munich (5L) sheet from Bestmaltz:
Moisture - 3.7%
Extract (Fine Grind) dry basis - 81%
Fine-Coarse Difference - .5%
EBC - 15 (6L)
I am estimating PPG as:
Extract (Fine) minus Fine-Coarse Difference (81%-.5%=80.5%)
Extract (adjusted to Coarse) * (1-moisture %) (.805 * (1-.037))= .775
77.5% of sucrose potential (46 ppg) = (.775 * 46) = 35.6 PPG
Same calculation, but not adjusting for moisture results in a PPG of ~37. This seems consistent with many sources for Munich which range from 35 to 37. Not a huge difference, but I have seen a number of malts with moistures as high as 7-8% and a fie-coarse difference of 4% which become a big impact. It seems like this PPG reduction for moisture is appropriate since we are typically batching recipes by weight that includes the moisture.
Any errors in my approach, and what has produced the most consistent results for others?