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Old 04-07-2010, 02:06 PM   #1
Rguardian989
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Default can someone convert my grain bill to extract?

This is the first recipe that ive ever written, i kind of modeled it after an Alesmith IPA recipe as far as the grain bill is concerned.

11# Pale 2 Row
2.5# Munich 10L
.13# Crystal 20L
.13# Wheat Malt Light


SRM between 9 and 12 is my target coloring
OG 1.067 16.68 Plato
FG 1.018 4.606 Plato

California ale yeast V

thank you in advance and cheers

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Old 04-07-2010, 02:49 PM   #3
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i can defnitely steep the crystal. is munich malt a steeping or a mashing grain. i wasnt sure and have been meaning to look into it

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Old 04-07-2010, 03:16 PM   #4
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Quote:
Originally Posted by YooperBrew View Post
Can you steep some of the grains? Or can you buy Munich extract?
It would be great if someone can do a FAQ or how to on converting all-grain to partial... this questions is frenquently asked in every thread. I know some of you do it with beersmith or brewtarget, but I dont know how to do it...
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Old 04-07-2010, 03:32 PM   #5
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looked into it, munich is a base grain, yes i know my greenhorn is showing. I think beersmith has a conversion tool in it but I dont have it

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Old 04-07-2010, 07:14 PM   #6
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Munich is a base grain, but it can convert itself so you can do a partial mash.

How much grain will you be able to steep? And what size boil?

Converting recipes is easy- you just need to replace the basemalt with extract. For plain two-row, light DME or pale LME is usually the best choice.

One pound of grain = .75 pounds LME = .6 pounds DME.

Specialty grains remain the same, and you can do a partial mash if you want to keep some of the grains like Munich or Vienna.

Keep in mind that your boil volume is very important- a small 2.5 boil volume will require more hops that an AG recipe which is a full boil. So, that information is needed when you convert.

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Old 04-07-2010, 07:27 PM   #7
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Quote:
Originally Posted by YooperBrew View Post
Munich is a base grain, but it can convert itself so you can do a partial mash.
Incidentally, this is really, really easy if you've already done a steep.

In fact, it's almost identical to steeping except you want to make sure you hold the temperature at around 152F (as you learn more about mash temps, you may vary that somewhat), and steep for an hour instead of 20 minutes.

See http://www.homebrewtalk.com/f39/easy...ng-pics-75231/ for step-by-step instructions with pics (thanks to DeathBrewer!).

Master that, and you've got most of the skills you need to do brew in a bag all-grain batches.
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Old 04-08-2010, 12:59 AM   #8
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i think i might love you for show me this tutorial. I'm still very new to this whole mashing business, how is this different from a full mash? is it just that not all of the recipe is grain?

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Old 04-08-2010, 02:15 AM   #9
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i think i might love you for show me this tutorial. I'm still very new to this whole mashing business, how is this different from a full mash? is it just that not all of the recipe is grain?
Yes. You'll use as much grain as you can fit in your pot/bag/mash tun/whatever and then use extract to make up the fermentables. It's not difficult at all.

I'd be happy to convert the recipe, if I knew what size boil you wanted to do!
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Old 04-08-2010, 12:46 PM   #10
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5 gallons is what the recipe calls for

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