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Wort Separation
Assesing the Wort
Extraction efficiency is measured as "extract yield," which is the ratio of the mass of extract to the mass of malt or malt and adjunct. Rehberger reports that the extract yield normally runs from 70 to 75% (24). Wort assessment simply consists of taking a hydrometer reading of the wort and figuring the actual rate of extract. Once the specific gravity of the wort has been determined and corrected for temperature, the degrees of extract can be estimated using the following formula:
Degrees of extract = [specific gravity of wort (liters)/weight of grain (kg)]
Of course, this formula assumes that all of the extract (sugar) in the wort is derived from a single source.
Click on the following topics for more information on wort separation.