Correlation of Degree liter and extract

[Conan]

Things get a bit confusing when I look at malt analysis in texts published stateside. Can someone tell me what the correlation of the extract in US malt analysis is, compared to degree liters that I use here in the UK. For example, a good well modified British pale malt has an extract rating of about 305 degree litre per kg. On some stateside malt analysis' I see ratings of either 80% or 11.2P(I realize that 11.2P is Plato and works out to about 1044.8 gravity) If someone could shed some light on this it would be much appreciated.

Cheers,

Conan

[Conan]

Right then, I guess I'll have to answer my own question.....

According to an article written by Greg Noonan for Brewing Techniques:

" British Maltsters commonly quote a different extract value based upon how many liters of wort at S.G.1.001 a kilogram of malt will give at 68F (20C), and list it as Hot Water Extract, or L degree/kg, at 7M (ground at .7 mm an a Buhler- Miag mill, or coarse grind) or at 2M (fine grind). Divide the figures by 386 to get DBCG or DBFG, respectively, expressed as a decimal. HWE for two- row lager or pale shouldn't be less than 300 at 2M, 295 at 7M."

Simple enough.

Conan

[matt]

... To be a little more percise, you should include the moisture content into the calculations to adjust for their difference.
This is for conversion between Litre degrees and extract % and also Recipe Formulation, because extract values quoted is based on Dry basis.
Matt