Author Topic: Converting extract to all grain recipies  (Read 8008 times)

Offline svalliant

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Converting extract to all grain recipies
« on: December 23, 2011, 05:03:09 PM »
I'm am going to start to do all grain brewing and want to use some of my existing extract recipes. How do I convert. If I am using bries Pilsen light.  In extract I don't see that grain for all grain.  Should I still use the same amount of steeping grains and just mix them in with the mash. What is the conversion from 3.3 lbs of lme to. Pounds of grain. Any help would be appreciated
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Offline ckpash88

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Re: Converting extract to all grain recipies
« Reply #1 on: December 23, 2011, 05:22:22 PM »
3.3 # lme is equal to roughly 5 pounds base malt like 2row. Yes you would keep the steeping grains bc that contains things like crystal malt, carapils, and so on and they add some flavor color and texture.

If you want to convey you can use programs like beer smith and they have options that will donut for you.
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Offline ckpash88

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Re: Converting extract to all grain recipies
« Reply #2 on: December 23, 2011, 05:24:34 PM »
Convert not convey....

And yes you would through the grains that you had been steeping into the mash
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Offline denny

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Re: Converting extract to all grain recipies
« Reply #3 on: December 23, 2011, 05:25:04 PM »
LME has a potential of 36 ppg.  That means 36 gravity point for every lb. of LME in a gal. of water.  So, 3.3 lb. will give you about 119 gravity points.  On average, base malt at 75% efficiency will give you about 25 gravity points.  So, it would take right around 5 lb. of grain to get the same gravity as 3.3 lb. of LME.  Again, this assumes you get 75% efficiency when you mash the grain.  when you actually do it, you should take careful measurements and see what your own efficiency really is so you can correct the next time if necessary.
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Re: Converting extract to all grain recipies
« Reply #4 on: December 23, 2011, 05:36:33 PM »
Again, this assumes you get 75% efficiency when you mash the grain.  when you actually do it, you should take careful measurements and see what your own efficiency really is so you can correct the next time if necessary.

+1

Another important factor with all-grain brewing is mash pH. Check your mash pH and adjust to achieve 5.2-5.7 range. This is one of the many measures that will ensure proper starch conversion and efficiency.
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Re: Converting extract to all grain recipies
« Reply #5 on: December 23, 2011, 06:12:13 PM »
+1

Another important factor with all-grain brewing is mash pH. Check your mash pH and adjust to achieve 5.2-5.7 range. This is one of the many measures that will ensure proper starch conversion and efficiency.

Although it's important, it's one of the things that I recommend new AG brewers don't sweat too much.  I made award winning beers for over 10 years before I really delved into it.  I think it's important to be ware of the effects of pH on a mash, but unless you detect problems in your beer that might be related to pH, there are plenty of other things to deal with for a new AG brewer.
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Offline roguenationpatriot

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Re: Converting extract to all grain recipies
« Reply #6 on: December 23, 2011, 06:26:04 PM »
Speaking of All-Grain brewing, I'm having my girlfriend help me get started on an All-Grain system by getting me equipment for my christmas present this year.  I will likely have to brew in a basement due to my current living situation. So I was told to look at a water heater coil instead of a burner to avoid fumes.  Does this sound like the best strategy to use?  Also I have Gordon Strong book on All-Grain methods, but I could use some advice on any other resources that would help avoid early mistakes with my new system.
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Re: Converting extract to all grain recipies
« Reply #7 on: December 23, 2011, 06:41:47 PM »
You definitely  should not use propane in a basement unless you spend the $$ to take proper precautions.  Even then, you should not keep the tank indoors.
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Offline roguenationpatriot

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Re: Converting extract to all grain recipies
« Reply #8 on: December 23, 2011, 08:25:20 PM »
You definitely  should not use propane in a basement unless you spend the $$ to take proper precautions.  Even then, you should not keep the tank indoors.

Are you aware whether the water heater coil would make a proper substitute?
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Re: Converting extract to all grain recipies
« Reply #9 on: December 23, 2011, 08:26:41 PM »
You definitely  should not use propane in a basement unless you spend the $$ to take proper precautions.  Even then, you should not keep the tank indoors.

Are you aware whether the water heater coil would make a proper substitute?

It certainly wouldn't have the dangers of propane.  You'd need to do something about ventilation of steam from the boil, though.
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Offline BrewingRover

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Re: Converting extract to all grain recipies
« Reply #10 on: December 23, 2011, 08:58:18 PM »
You definitely  should not use propane in a basement unless you spend the $$ to take proper precautions.  Even then, you should not keep the tank indoors.

Are you aware whether the water heater coil would make a proper substitute?
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Re: Converting extract to all grain recipies
« Reply #11 on: December 23, 2011, 09:00:27 PM »
LME has a potential of 36 ppg.  That means 36 gravity point for every lb. of LME in a gal. of water.

Technically, in a gallon of wort. You have to compensate for the volume of the sugars in solution. Even for an average-gravity wort, the difference is significant - about 15%.

On average, base malt at 75% efficiency will give you about 25 gravity points.

Probably more like 30. Most base malts are going to be at least 80% potential extract, or 37 point-gal/lb.

So assuming 75% mash efficiency, ~4.5 lb of base malt would give you the same gravity contribution as 3.3 lb LME.

Once you have that figured out, try to find the base malt(s) closest to what the extract producer uses. For most extracts, that will probably be a domestic 2-row pale malt.
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Re: Converting extract to all grain recipies
« Reply #12 on: December 23, 2011, 10:04:03 PM »
Another thing to at least consider is that most extracts have some specialty components.  That is, an extract may be mostly plain 2-row plus some Crystal 60L.  You may or may not care about accounting for that in your conversion (plus you'll probably never be able to find out what varieties and/or amounts of non 2-row is used in any given extract).
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Re: Converting extract to all grain recipies
« Reply #13 on: December 27, 2011, 09:44:15 AM »
Once you have that figured out, try to find the base malt(s) closest to what the extract producer uses. For most extracts, that will probably be a domestic 2-row pale malt.

I believe he already said pilsen light, which would translate into pilsner malt
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Re: Converting extract to all grain recipies
« Reply #14 on: December 27, 2011, 06:11:27 PM »
I believe he already said pilsen light, which would translate into pilsner malt

Not necessarily. It depends on the manufacturer.
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