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Old 05-20-2011, 02:47 AM   #11
bjl110
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I would love you forever if someone could post an extract!

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Old 02-07-2012, 04:09 AM   #12
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Can anyone convert this to extract?

Here is the recipe from Beer Advocate...

All-Grain recipe:

9.5 lbs. 2-Row
1 lb. Munich
1 lb. CaraPils
.5 lb. Caramel 60

Mash for 1 hour at 155F

60 Min. additions:
.5 oz. Amarillo
.5 oz. Centinial
.25 oz. Simcoe

20 Min. additions:
.5 oz. Amarillo
.25 oz. Centinial

5 Min. Addtion:
1 oz. Glacier

Dry Hopped with .25 oz each of Amarillo and Glacier.

Ferment at 68F with Wyeast Ringwood

Two options for the Apricots...
1) rehydrate 4-6 lbs. of Dehydrated unsulphored Apricots, added into secondary, or
2) or add a couple of those little bottles of Apricot Extract, added at bottling."

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Old 02-07-2012, 05:34 PM   #13
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Try the free 21-day trial of beersmith: http://www.beersmith.com/

It's great software and makes this kind of conversion a breeze. It also automagically deals with issues like whether or not you can do a full boil, if you want to do a late extract addition, etc. -- all of which will impact your hop schedule.

And to prove I'm not just trying to be a jerk, here's a conversion chart for the grains: http://www.jessenewcomer.com/blog/archives/38

The big online stores sell Munich LME, but the proportion of munich and 2-row varies. The NB version is 50/50 (http://www.northernbrewer.com/shop/n...alt-syrup.html) so to replace 1# of munich you need 0.75# of pure munich LME which means you actually need to order 1.5# of NB Munich LME.

For the 2-row, you need 7.125 pounds of LME, but you already have 0.75# from the Munich, so that leaves 6.375# light LME. (Or 5.1# DME if you prefer.)

You can steep the carapils and C60 in the amounts listed above.

Hops will depend on how you boil. If you do a full boil or late extract addition, you should be able to keep the schedule close to what's there. If you dump everything in at once in the beginning, you'll need to up the bittering charge to get the same IBUs. Again, software is the best bet there.

Good luck. I love this beer.

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Old 02-08-2012, 04:36 AM   #14
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Awesome, thank you I am very new to brewing and I didn't know this program did this, I simply saw people requesting extract versions and figured experienced brewers calculated for extract... Thanks again!

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Old 04-15-2012, 07:20 PM   #15
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The website says it uses pilsner and crystal malt.

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Old 09-05-2012, 08:16 PM   #16
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Quote:
Originally Posted by xgarland77x View Post
Can anyone convert this to extract?

Here is the recipe from Beer Advocate...

All-Grain recipe:

9.5 lbs. 2-Row
1 lb. Munich
1 lb. CaraPils
.5 lb. Caramel 60

Mash for 1 hour at 155F

60 Min. additions:
.5 oz. Amarillo
.5 oz. Centinial
.25 oz. Simcoe

20 Min. additions:
.5 oz. Amarillo
.25 oz. Centinial

5 Min. Addtion:
1 oz. Glacier

Dry Hopped with .25 oz each of Amarillo and Glacier.

Ferment at 68F with Wyeast Ringwood

Two options for the Apricots...
1) rehydrate 4-6 lbs. of Dehydrated unsulphored Apricots, added into secondary, or
2) or add a couple of those little bottles of Apricot Extract, added at bottling."

Has anyone brewed this recipe? How did it go? Any changes?

Cheers
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Old 03-06-2013, 01:19 PM   #17
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Default Apricots

From what I've gathered this is their 60 minute recipe with 4 pounds of dried chopped apricots added to the end of boil

7lbs light dme
6 oz crushed amber steeping
.5 oz Warrior, Amarillo, Simcoe over 60 minutes
.5 oz Amarillo end of boil
4 lbs dried chopped apricots 10 minutes and then into fermenter
Dry hop with Amarillo and Simcoe

Wyeast Ringwood (make a starter)

From what I've gathered on the webs and the book

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