Originally Posted by newb
I used a really simple "summer wheat" recipe it litteraly was 6.6 lbs of northwestern weizen and some fuggles no specialties...( a few secret ingredients for the secondary) and it came out great I had tons of people try it and couldnt believe the recipe was that simple, i was thinking like maybe Briess White Wheat Malt would be a good replacement? i'm just making a guess though I really have no idea
I think most "wheat" extracts are 45% wheat/55% 2 or 6 row pale, the specific %'s may vary a bit from brand to brand, but you should be able to find those out.
Pale/Light/extra light extracts are mainly 2 row, with maybe a touch of carapils, amber and dark extracts have specialty grains like caramel and chocolate in them, %'s vary by brand and aren't always the easiest to find out.
Generally speaking, when replacing light/extra light extract with grain, use 2 row pale malt. It gets trickier when trying to replace amber or dark extract with grains, as you'll need to use a base malt and
specialty grains. What I'd recommend is getting some brewing software like BeerSmith or BrewPal to help with the conversions. Software is infinitely invaluable when designing or converting recipes for your system.