A few questions about adding new grains

I bought a 50lb bag of Rahr standard 2-row today and it has a tag on it with lots of info. I'm trying to add this to my ingredients but I'm not sure how to translate some of the items.

Color: The color on the tag is 2.01L, which converts to 2.11SRM, I think...
Diastatic power: The tag lists 166 degrees dry basis. Is this the same as degrees lintner?
Potential: this isn't on the tag. how do I calculate this?
Yield: this isn't on the tag. how do I calculate this?
Course-fine difference: what is this?

Here is a good article on understanding what you are asking.
http://morebeer.com/brewingtechniques/bmg/noonan.html

Ed

Hei Rusty Nails,

Thanks for the very interesting link!
Regards,
Slurk

Thanks for the link.

So 166 degrees dry basis really is degrees Lintner or WK? Rahr is an American company so I guess I can assume Lintner.

The article lists as an example:

Typical North American Malt Analysis -- Two-Row Brewers Malt
Extract (DBFG) 80-81%
Extract (DBCG) 79-80%
Diastatic Power (DP) 110-160 °Lintner (385-520 °WK)

Click to expand...

As for potential, I found this in Palmer's How to Brew:

To calculate the maximum yield for the malts and other adjuncts, the percent extraction for each is multiplied by the reference number for sucrose-46 points/pound/gallon (ppg)

Click to expand...

Using the above example of extract DBFG 80-81% I get about 1.037.  Does that sound correct? I'll have to check the tag on the malt when I get home from work to see what extract % is lists.

I now see that changing potential in beersmith changes yield so I only need one of them.

Anyone know how coarse/fine difference effects Beersmith's calculations?