Converting all-grain to extract.

amandabab said:

no, but there is no need to use darker extracts and it counter productive to do so. you'd be doubling up the specialty grains blindly.

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amandabab said:

no partial mash, i said steep

if you want extract only with no steeping grains your going to need to convert and delete alot of the all grain recipe.

3lb DME lots (origially used to convert extract recipes to all-grain)
Briess:

Pilsen aka extra-light.
5.5lbs undermodifed pilsen malt and a 90minute boil or 5lbs 2-row and a standard 60minute boil.
(edit: you can boil 60 minutes with undermodifed pilsen malt if you do a double/tripple decoction mash)

Golden light.
5lbs 2-row, 2oz 10L-20L crystal

Amber.
5lbs 2-row, 2oz 30L-40L crystal, 1oz Victory/bicuit

Dark.
5lbs 2-row, 2oz chocolate malt, 2oz roasted barley, 1oz 120L crystal

Muntons:

extra-pale/extra-light.
5lbs Tipple Pale Ale Malt

pale/light
2lbs Marris Otter, 3lbs British pale malt (note: British pale malt has enough diastatic power to self convert and a little extra, but its not the powerhouse MO is, so be careful if the rest of your recipe has a lot of adjuncts in the mash)

amber.
5lbs British pale malt, 2oz amber crystal aka medium crystal-2 or American 30L-40L crystal, 1oz biscuit malt

dark:
2lbs Marris Otter, 3lbs British Pale Ale Malt, 2oz chocolate malt, 2oz roasted barley, 1oz dark crystal or crystal-3 or 120L crystal

extra-dark.
1lbs Marris Otter, 4lbs British Pale Ale Malt, 2oz chocolate malt, 2oz roasted barley, 1oz dark crystal or crystal-3 or 120L crystal, 1oz black patent

your mileage may vary

so to reverse it and go to extract, take the allgrain ingredients and process and see whats close.

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