kjung
Well-Known Member
I'm in the process of converting some of my fave recipes from extract/pm to all grain.
I ran my Kolsch recipe through Beersmith conversion, but really don't like how it came out. Tho original recipe called for :
4 lbs Light Dry Extract (8.0 SRM)
1 lbs Wheat Dry Extract (8.0 SRM)
1 lbs Vienna Malt
8.0 oz Cara-Pils/Dextrine
8.0 oz Wheat, Flaked
4.0 oz Caramel/Crystal Malt - 20L
The conversion gave me :
6 lbs 0.2 oz Pale Malt (2 Row) US
1 lbs 9.3 oz Caramel/Crystal Malt - 20L
1 lbs 0.6 oz Vienna Malt
10.1 oz Wheat Malt, Ger
8.3 oz Wheat, Flaked
8.2 oz Cara-Pils/Dextrine
My main question is, how did it take me from 4 oz. of Crystal 20L to 1 lb. 9 oz. ?
Also, looking up the specs on Wheat Malt, it calls for a protein rest. Being new to AG, I'm planning on doing a single temp infusion. Is that still do-able ?
I ran my Kolsch recipe through Beersmith conversion, but really don't like how it came out. Tho original recipe called for :
4 lbs Light Dry Extract (8.0 SRM)
1 lbs Wheat Dry Extract (8.0 SRM)
1 lbs Vienna Malt
8.0 oz Cara-Pils/Dextrine
8.0 oz Wheat, Flaked
4.0 oz Caramel/Crystal Malt - 20L
The conversion gave me :
6 lbs 0.2 oz Pale Malt (2 Row) US
1 lbs 9.3 oz Caramel/Crystal Malt - 20L
1 lbs 0.6 oz Vienna Malt
10.1 oz Wheat Malt, Ger
8.3 oz Wheat, Flaked
8.2 oz Cara-Pils/Dextrine
My main question is, how did it take me from 4 oz. of Crystal 20L to 1 lb. 9 oz. ?
Also, looking up the specs on Wheat Malt, it calls for a protein rest. Being new to AG, I'm planning on doing a single temp infusion. Is that still do-able ?