Grains

There are characteristics of grain that vary with each crop and where it was grown, etc., as well as variations that are caused by how it was malted. That information can generally be obtained from a Malt Analysis sheet that sometimes accompanies the grain (at least for very large orders such as for commercial breweries). BTP presumably uses that information (at least some of it) for it calculations.

The BTP grain database contains information about most popular grains from many suppliers, but users also have the ability to 'add' new grains, and to 'edit' existing grains (or new ones) to make changes in that information. That information should ideally come from the analysis sheet provided by the maltster, but might be obtained from a website, etc. Eventually I hope we can obtain a list of the absolutely essential fields needed by BTP for its calculations.

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Editor

The following fields appear on the Grain Editor panel, with the following meanings/purposes (some technical information was obtained from this Article by Greg Noonan). Name self-explanatory Origin country or region where grown Supplier manufacturer or grower Description comments on distinctive characteristics of the ingredient Grouping drop-down menu for you to indentify the type of grain/malt DBFG Dry Basis Fine Grind this is a value which represents the maximum amount of yield which can be extracted, under laboratory conditions, from the grain measured as a percentage of the weight of the grain below 78% DBFG extract is considered substandard DBCG Dry Basis Coarse Grind More closely approximates the typical crush achieved in breweries, and therefore gives a better indication than DBFG of the extract potential of the grain FG-CG Fine Grind Coarse Grind Difference (DBFG - DBCG) ÷ DBFG HWE Hot Water Extract expressed in liters-degrees per kilogram AICG As-Is Coarse Grind or Extract As Is this is the extract yield including moisture content Moisture the amount of water that was present in the malt at time of analysis normally less than 6% Potential Extract potential Original Gravity one pound in one gallon HCU color measured in degrees EBC or SRM (Lovibond) Protein Protein as percent weight levels of 11-13% in six-row malts and 8-10% in two-row malts are considered acceptable TN Total Nitrogen approximately 16% of the protein weight is nitrogen TN ≈ Protein ÷ 6.25 TSN Total Soluble Nitrogen expressed as a percentage of total nitrogen (TN) SNR Soluble Nitrogen Ratio or ratio of soluble protein to total protein (S/T) DP Diastatic Power the enzymatic power of the malt Cost/Unit unit cost of the ingredient

See also

• Styles
• Extracts
• Adjuncts
• Hops
• Yeasts
• Special Ingredients