What do you all use for potential extract from Corn Sugar when formulating your recipes? I've always used Promash and never questioned it. Promash uses 1.046. During Teach a Friend to Homebrew Day a buddy said it's 1.037 (a number from Noonan, iirc). I was brewing a dubbel, which had a significant amount of corn sugar. We pulled out several books and did some web searching and didn't find anything close to a consensus. Next day, I dissolved 1 oz corn sugar in 1 cup water (to simulate 1 lb in 1 gallon) and measured it (w/ refractometer and converted to s.g.) at 1.038. Due to the small amounts, this little experiment is greatly affected by small measurement errors, so I'm not highly confident in the results.