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The EBC extract (%) is commonly used through Central Europe for breweries using step mashing. The EBC lab method uses a Congress mash, a step mash with a 45Cstand. I must say I’m not a fan of this method. It hides the true quality of the malt as the 45C stand allows for further carbohydrate and protein breakdown, that’s the maltsters job. In the single infusion mash (IOB) the malt quality has nowhere to hide. The EBC lab mash also uses a very fine grind, only mash filter users would ever use a grind this fine. This means the extract result is much higher than we will ever be able to achieve in the brewery.

Having said that it’s hugely popular so what do I know? Well, I know how to work out a grist so let’s get on with some sums.

The simplest way to is to convert EBC to IOB: IOB = (EBC-1.705)/0.2586

The calculation is an approximation, albeit a pretty accurate one – let’s carry on:

We have the following (note the units)

FV volume25hl
Wort gravity11.5° Plato (approximately SG/4)
Brewhouse efficiency98%
Malt extract (as is)78%
Grist100% German Pilsner Malt

FV Volume * Wort Gravity = hl degrees

25*11.5 = 287.5 hl degrees

We need to add the extract efficiency of the plant. Let’s assume a 6 roller mill and a lovely German lauter with 98% efficiency

Extract efficiency = 100/98 = 1.02

287.5*1.02 = 293.25 hl degrees

We now convert the malt extract:

100/78 = 1.282

To work out the kg of malt to add we simply multiply the hl degrees by the malt factor:

293.25*1.282 = 375.9kg.

I have made life quite easy on this one! We only have 1 grist component. If you are adding a few different malts you would multiply the total hl degrees by the addition % and then multiply the result by the malt factor:

Let’s go with a grist of 20% light Munich and 80% German Pilsner

Calculating the Grist20% Munich malt at 67% extract (as is)

293.25*20% = 58.6 hl degree

100/67 = 1.492

58.6*1.492 = 87.5kg Munich Malt addition

80% German pilsner malt at 78%

293.25*80% = 234.6 hl degrees

100/78 = 1.282

234.6*1.282 = 300.7 kg German Pilsner malt

That’s a decent grist, add some Saaz and Mittlefur along with a cold long fermentation and maturation and you are on to a winner.

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