I've been searching for the potential extract values of rye malt and rolled oats and have found limited resources on the web. I don't use any software to calculate my recipes, I've just created my own spread sheet using average potential extract values I've found in brewing books and I usually hit my target gravity right on with my all malt beers.
Has anyone found reliable potential extract values for rye or rolled oats, or know if the potential extract simply varies greatly from batch to batch with these grains?