How can I convert this All Grain recipe to extract?

Apendecto · 10-20-2009, 02:08 AM

I'm looking to do a Sierra Stout but I can only find an all grain version (http://www.homebrewtalk.com/f68/sierra-nevada-stout-clone-128539/).

I'm somewhat new to this and wouldn't want to take a swing at it myself.

Thanks.

**Pappers_** · 10-20-2009, 02:12 AM

Do you use BeerSmith? If so, plug in the recipe but instead of the base malts (pale and two-row), use light DME and adjust the amount until the gravity is the same as in the recipe.

**ChshreCat** · 10-20-2009, 02:17 AM

Don't think you'd get quite the same beer doing it all extract, but if you can do a partial mash then it's very doable.

Apendecto · 10-20-2009, 02:31 AM

I'm not looking for exact just something that gets me in the ballpark with out going all grain. Seeping specialty grains isn't a problem, I just haven't partial mashed yet.

Thanks.

Bob · 10-20-2009, 01:26 PM

Unfortunately, if you want to use Munich malt, you're going to have to mash it. There are a bunch of different malts/grains used in all-grain recipes that simply can't be used in extract/steep techniques. Munich is one of them. Palmer's How To Brew, Chapter 12, has a basic list.

Partial mashing isn't hard at all; don't be intimidated. Look for DeathBrewer's partial mashing tutorial in the Beginner's section. It's awesome.

That aside, converting an all-grain recipe to extract & steep isn't so hard. As a rough rule, 1 pound of pale malt = 0.75 lbs of extract syrup = 0.6 lbs of extract powder. That'll get you close enough to make fabulous beer.

Good luck!

Bob

**Pappers_** · 10-20-2009, 01:30 PM

Another idea, apendecto, is look in the recipe database here and find an extract stout recipe that looks good or close to what you want.

Apendecto · 10-20-2009, 09:26 PM

Thanks guys.