Patirck

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I started doing all grain about a year ago and as of yesterday I still have lots of efficiency problems. I understand that having a much bigger selection of grains is the primary reason for going all grain versus extract. What if I am making a beer that has a very simple grist and all of the grains are available as extract? For instance, I want to make a German pilsner that contains 90% pilsner and a 10% munich. I can get both of these malts as extract. What advantage is there in doing all grain?

LVBen

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Extract is more expensive. The equivalent amount of grains is cheaper, but all-grain does typically take longer.
Some people claim that there are differences in flavor, but I'm not experienced enough to verify this.
Also, you have a little more control with all-grain (lower or higher mash temperatures).

MalFet

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If you can't taste the difference and don't prefer doing one over the other, none (other than cost).

This is a highly subjective question that has been debated for a millionbillion years on here. It is objectively true that AG gives you more flexibility, and it is objectively true that extract beer will not poison you and your family. Beyond that, nobody is going to be able to tell you a definitive answer about the relative merits and demerits of AG brewing, though everyone has an opinion. But, expect those opinions to cover the entire gamut of possibilities.

Patirck

Recipes 

Other than controlling mash temp:

Lower equals thinner body and lower fg
higher equals fuller body and higher fg

If what I hear is that for me to make a pilsner using pilner dme and munich lme might cost me a few dollars more but take 3 hours less than I think I have my answer.

I can understand doing a russian imperial stout with all grain for the complicated grain bill but my question revolves around simpler beers - hefeweizens, pils, etc. where there are one or two grains that are available as extract.

wedge421

Recipes 

The color will be a bit off style wise and some people complain about an extract taste.

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AnOldUR

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What if that simple beer you're making is a clone of one commercially available? You could just go buy it.
All grain, all extract, buy it already made . . . it’s all beer. How you get it is all up to you.

No method is any better than another. It’s just a matter of how involved in the process you want to get.

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CidahMastah

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For me I would say "cost". I have noticed that certain styles, like brown ales, just didn't come out tasting right from extracts. IPAs on the other hand were fantastic in extract AND all grain.

However if you go extract, you end up paying $1 per beer for the high gravity beers I would make - what is the point, I would rather buy it from the store. AG - you can get your cost down to less than 25cents per brew for high gravity beers.

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SpanishCastleAle

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I haven't brewed all-extract in a very long time but my memory is that; in addition to the color mentioned above, getting the desired attenuation for a German Pils using 100% extract isn't easy to do. It should be dry and crisp. I always had to add sugar to even get close.

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JuanMoore

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The wort profile and resulting attenuation shouldn't be underestimated. Extract usually has relatively low fermentability, whiich makes it hard to replicate many higher gravity styles. Adding sugar can get you into the right FG range, but often at the cost of some flavor. Extract is just as good as all grain for many styles, but not for all of them.

SterlingHopper

Recipes 

Such a light color, low gravity style is a delicate balance of the subtle malt and noble hops. The lager yeast won't hide off-flavors, and quality of ingredients makes a big difference.

Without having moved to all-grain yet, I bet the light body and subtle malt flavor will be pretty tough to get with a partial-mash.