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Old 11-15-2010, 06:50 PM   #1
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Default All-Grain to Extract Conversion

OK, a few days ago I was reading a thread and one of the members who posted had in their sig lines a link to "how to convert all-grain recipe to extract", or something to that effect. I made a mental note to go back later and follow that link, then I had a few more brews.........Sooooooo, does anyone out there recognize that idea and might be able to point me to that link?
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Old 11-15-2010, 06:56 PM   #2
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I know some Guidrys with LA roots. Chris and Susan in VA?

What are you trying to convert? Maybe we can help aside from finding that link.
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Old 11-15-2010, 07:16 PM   #3
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The most recent issue of BYO is all about that as well if you are looking for some extra input.
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Old 11-15-2010, 07:24 PM   #4
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Quote:
Originally Posted by BendBrewer View Post
I know some Guidrys with LA roots. Chris and Susan in VA?

What are you trying to convert? Maybe we can help aside from finding that link.
Heh heh....I know a Chris....That would be me. However, I am not in VA.

As for the conversion, nothing in particular at this precise moment. I see recipes off and on that I would like to try and being able to at least attempt to convert would be cool.
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Old 11-15-2010, 07:25 PM   #5
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Quote:
Originally Posted by Marko73 View Post
The most recent issue of BYO is all about that as well if you are looking for some extra input.

Which month(s) issue is that?
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Old 11-15-2010, 07:29 PM   #6
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Just got it two days ago, so I think it is the December issue.
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Old 11-15-2010, 07:38 PM   #7
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You should do what I did.

1) Make friends with Beersmith, or Brewtarget, or Hopville.com, or any one of a dozen or so recipe calculators. Play around with a recipe, substituting this for that. You'll get the hang of it pretty quickly.

2) Pick up a copy of Brewing Classic Styles. The recipes are all extract with specialty grains, with instructions on how to convert to all-grain. You will soon see that going the other way is pretty straightforward (usually); plus, you will have a book full of great recipes to get you started.
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Old 11-16-2010, 01:09 AM   #8
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An easy rule of thumb is that 1 pound of base grain = .75 pound pale LME = .6 pound of DME. Specialty grains remain the same.

So, if the recipe is like this:
10 pounds 2-row
1 pound crystal.

You'd use
7.5 pounds pale LME
1 pound crystal
OR
6 pounds light DME
1 pound crystal

That's about it.
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Old 11-16-2010, 04:36 PM   #9
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Is taste the same. I mean all else considered equal.
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Old 11-16-2010, 04:49 PM   #10
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It really depends on the recipe. Are you trying to do extract only? Then many recipes will be beyond your capabilities.

Are you willing to steep specialty grains? Or take that next small step to mini-mash? Then most recipes can be done, and are probably indistinguishable from all-grain methods.

Some of my most successful beers were done with extract plus mini-mash. I went all-grain for two reasons: For the fun of it; and it's cheaper. But there's nothing wrong with using extract for some, most, or all of the base grain (except that if you're doing a mini-mash, you'll need some base grain in there).
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