I typically reference maximum extract potential and then apply an efficiency factor to it for determining pre-boil gravity.
I was recently reviewing Denny's NOTI Brown recipe to use as a springboard for an upcoming Brown Ale brewday and noticed that his ProMash report had lower than expected extract potentials.
Is there an additional factor applied to the maximum extract potentials values to arrive at the "brewer's" extract potential that gets referenced in "How to Brew"?