​Determination Tables Kit


New, improved and easier to use!

Item No: TABLESKIT

8.5" x 11" spiral bound with laminate covers



$59.00 Price
$53.10 Member Price



Tables for Extract Determination in Malts and Cereals

Originally published in the ASBC Methods of Analysis, the goal of the Tables for Extract Determination in Malt and Cereals is to provide the brewing, malting and cereal world with a tool that can used to quickly obtain Extract values in Malt and Cereal with known %Moisture levels and Specific Gravity values. The new larger format will enable the user to quickly scan and match known values to quickly obtain the extract values they need to assess the extract of the Malt or Cereal they are working with. The new improved Tables for Extract Determination in Malt and Cereals is a quick ready reference that will be used over and over again by all levels of brewers, maltsters, cereal scientists, and students.
 
Tables Related to Determinations on Wort, Beer, and Brewing
 

The new improved Tables for Extract in Wort and Beer is a quick ready reference that will be used over and over again by all levels of brewers and brewing students worldwide. The goal of these tables is to provide the Brewing world with a tool that can be used to quickly obtain Plato values in wort and beer from Specific Gravity values. In addition, tables for the relationship between Specific Gravity at 20°C/20°C and Alcohol Content of Mixtures of Ethyl Alcohol and Water are included. The new larger format will enable the user to quickly scan and match known values to quickly obtain the values they need to easily assess wort and beer they are working with.

Tables for Extract Determination in Malts and Cereals
Percent Moisture:
2.5 to 2.9
3.0 to 3.4
3.5 to 3.9
4.0 to 4.4
4.5 to 4.9
5.0 to 5.4
5.5 to 5.9
6.0 to 6.4
6.5 to 6.9
7.0 to 7.4
7.5 to 7.9
8.0 to 8.4
8.5 to 8.9
9.0 to 9.4
9.5 to 9.9
10.0 to 10.4
 
Tables Related to Determinations on Wort, Beer, and Brewing
Extract
Alcohol
Original Extract (correction factors)
Reducing Substances (Munson-Walker)
Reducing Substances (Lane-Eynon)
Baumé Degrees

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