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Old 06-03-2009, 11:51 PM   #1
BillyBeer
 
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I found a version of this recipe online and have tweaked it to match my needs but I am now focusing on all grain so I am looking for some advice in converting this to all grain. This has been in the top 2 of all the beer I have every made.

Frodo Baggins Brown

3.3 Lbs x-light liquid extract
2 lbs light dry extract
4 cups Brown sugar
.5 Lbs 60l Crystal
.5 Lbs 40L Crystal
6 oz Chocolate Malt
1 Chocolate bar broken into chunks in the bottom of the primary fermenter

2 oz Yakima Goldings for 80 Min
1 oz Fuggles for 5 Min
Irish moss 10 min

English ale yeast

1 oz Fuggles dry hop

3/4 cup corn sugar

Steep crushed malts in 2-3 gallons of water at 150ļ for 30 minutes. Remove grains from wort. When boiling starts, remove pot from burner and add 1/2malt syrup and bring to a boil. Add 2 oz Goldings hops, add Irish moss with 10 minís left on boil, and add 1 oz fuggle hops with 5 min. left on boil. Then add remainder of Malt syrup, dry malt extract and brown sugar - stir to mix, wait 10 minutes to sanitize.

1 week in primary
2 weeks in secondary

 
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Old 06-04-2009, 02:16 AM   #2
Rick500
 
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Beersmith says:

6 lbs 6 oz Pale Malt (2 Row) US (2.0 SRM)
8 oz Caramel/Crystal Malt - 40L (40.0 SRM)
8 oz Caramel/Crystal Malt - 60L (60.0 SRM)
6 oz Chocolate Malt (450.0 SRM)
1 lb Brown Sugar, Dark (50.0 SRM)

 
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Old 06-07-2009, 03:31 PM   #3
BillyBeer
 
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Anyone else have any opinons?

What about the hops?

Thanks for the help.

 
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Old 06-07-2009, 04:51 PM   #4
Bob
 
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Simple. The only thing which changes is where the extract comes from.* You use less malt extract than pale malt to get the same gravity contribution.

Roughly, the conversion is 1 lb pale malt = 0.75 lb malt extract syrup = 0.6 lb dry malt extract.

You've got 3.3 lbs LME. 3.3 x 1.25 = 4.125
You've got 2 lbs DME. 2 * 1.4 = 2.8

Thus, you need 6.925 lbs of pale malt. Were I you, I'd round it up to 7 lbs.

Hops and specialty grains amounts remain the same. Additions remain the same. The only other variable is if the original malt extract recipe called for a concentrated wort boil; if so, you'll need to reduce your main bittering charge slightly.

Cheers!

Bob

* This can be confusing if you don't know the right words. The fermentable sugars you get from pale malt are called 'extract'. Don't let it get to you.
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Old 06-07-2009, 05:13 PM   #5
rednekhippiemotrcyclfreak
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Quote:
Originally Posted by Rick500 View Post
Beersmith says:

6 lbs 6 oz Pale Malt (2 Row) US (2.0 SRM)
8 oz Caramel/Crystal Malt - 40L (40.0 SRM)
8 oz Caramel/Crystal Malt - 60L (60.0 SRM)
6 oz Chocolate Malt (450.0 SRM)
1 lb Brown Sugar, Dark (50.0 SRM)
I was just trying to find the conversion tool in BeerSmith for an extract Hefe recipe. But, it ain't jumping out at me. I could probably do some calculation on this like is suggested in this thread, but how do you do it in BeerSmith?

 
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Old 06-07-2009, 05:55 PM   #6
Rick500
 
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It's up at the top in the menu bar:


 
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Old 06-07-2009, 08:29 PM   #7
rednekhippiemotrcyclfreak
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Thanks... I knew I was stumbling all over it.

 
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Old 06-08-2009, 04:17 AM   #8
BillyBeer
 
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Thanks for the help and the patients

 
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