Originally Posted by TheJadedDog
I'm wondering when converting from AG to extract, do the amounts for specialty grains remain the same? For example, if the AG recipe calls for 1/4lb chocolate malt, would the extract recipe use the same amount for steeping?
Seems to me like if that's the case then converting a recipe should be pretty easy, just convert the base grains to extract and away you go.
All the recommendations I have seen seem to suggest this is the way to go.
A couple caveats:
Malts like Brown Malt, Munich, Vienna and some others require mashing with base malts for conversion.
Adjuncts like flaked oats or barley should be mashed for conversion.
If you don't do full wort boils then hop utilization will be affected and the amount of hops may need to be adjusted.
Still if I look at recipes like those in BYO that list AG and extract versions they usually just replace the base malt with pale extract or vise versa.