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Extraction or mash efficiency - the percentage of actual sugars extracted from the grain compared to the theoretical maximum.

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Imagine this scenario: you have a an extract recipe that contains a pound of steeped caramel malt. According to http://www.promash.com/FAQ/faq_diff.html the average efficiency of steeped malts is … around 30% (as steeping is mostly for color/flavor), so you can calculate the GU potential and take 30% of that for the original gravity estimate. Essentially GU = PPG * weight / gallons * efficiency
asked Sep 8 '12 by Daniel