Extracts

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The various fields in the extract editor are used for the following purposes: 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 Dry Basis Add content here 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) pH pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+). Cost/Unit unit cost of the ingredient

See also

• Styles
• Grains
• Adjuncts
• Hops
• Yeasts
• Special Ingredients
• Water
• Mineral Salts