Converting AG Recipes?

Is there any formula for converting all grain recipes to partial mash or extract recipes? I haven't made the jump to all grain yet and I keep coming across recipes that sound good but are all grain.

Thanks.

homebrewer_99 said:

1 lb grain = .75 lb LME = .6 lb DME

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For many recipes you just have to select the correct amount of base malt extract, you can still steep the specialty grains. If you post, others would be glad to help on specific recipes.

Be warned, some AG recipes cannot be done in extract form. Some grain/adjuncts require enzymes from the base malts to convert.

Beerrific said:

For many recipes you just have to select the correct amount of base malt extract, you can still steep the specialty grains. If you post, others would be glad to help on specific recipes.

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Fantastic! Thanks.

JimC said:

Be warned, some AG recipes cannot be done in extract form. Some grain/adjuncts require enzymes from the base malts to convert.

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Any styles in particular I should watch out for?

Kilned Malts need to be mashed and cannot be steeped. Biscuit Malt, Victory Malt, Munich Malt, Vienna Malt, Dextrin Malt are kilned. Adjuncts that need to be mashed and cannot be steeped include; oatmeal, flaked corn, flaked barley, flaked wheat and flaked rice.

Just because they have one of those malts doesn't mean you can't do it with extract.

Some of these you can even get as extract (e.g. munich, wheat).

I think you will find that there are few all grain recipes that you can't find good, suitable extract replacements.

Here's an article about converting all grain recipes to extract.