by **yeastmeister** » Tue Jan 19, 2010 7:21 am

Actually, I did calculate the additional sugar from the wheat malt. Without it, it only comes to 1.020. I'm using beersmith, and when I add in 3lbs of wheat liquid extract (1 can), and 1 lb of wheat malt (presuming you steeped it sufficiently), it comes out to 1.024, so according to beersmith, you actually did get the predicted sugars from the wheat malt.

Warning: Malt lesson coming (with math)....

Wheat malt has a potential of 1.038 SG and a dry yield of 82.23% according to beersmith. What thats telling you is basically for a unit weight of raw material, the weight of extract in a unit volume of solution must be equal to the unit weight times the extract potential by weight. (no I didn't repeat that from memory, its the definition).

That gives (English units):

1lb (%yield) = 2.59 (SG - 1) 8.338

or

in the case of this wheat malt

38 (%yield) = points/lb/gallon

So, your 1 lb or 1.038 potential wheat malt gave you

38 * .8223 = points/lb/gallon

or

31.24 points/lb/gallon

Presuming a 5 gallon batch, you could get a maximum of 6.25 points of gravity from that 1 lb of wheat malt, also presuming you could get 100% of the sugars. Most homebrew recipies are done considering 65% efficiency, and that seems to be the case here, 65% of 6.25 is the 4 points of gravity you got.

Looks like you got 20 points from the 3 lbs of wheat extract, and 4 points from the malt, so you got 1.024 SG.

Hope that helps....