Grain - TYPICAL ANALYSIS: Institute of Brewing / EBC Methods of Analysis

Warminster Maltings in the UK provide an analysis of their products but the information doesn't fit the software parameters. For example, Maris Otter premium pale malt has the following:

Premium Maris Otter Pale Ale, M% 3, As Is l°/kg 300, Dry l°/kg 309 EBC 4.5

Apart from the EBC, the other parameters mean nothing to me. Their website is http://www.warminster-malt.co.uk if you're interested. I've attached their spec sheet.

Any suggestions?

M% = Moisture Content

I 'think' the As-Is and Dry Basis are the metric versions of what we call the PPG, or how much malt sugars can be extracted under ideal conditions.

As Is or Dry does refer to the yield. Divide by 386 to get DBCG, as used in the USA.
Then using the formula S.G. = (DBCG - MC - 0.002) X Brewhouse Efficiency X 46.214 you can figure the potential gravity.

Ed