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Old 02-04-2013, 09:17 PM   #1
jb3218's Avatar
Mar 2012
Pittsburgh, Pa
Posts: 65

I have been brewing for a little over a year now and have only done extract brewing. I would like to know how to convert form all grain to extract. For instance, if a recipe calls for 10 lbs. of grain for mashing, what is the amount of extract is equal to that. I would like to do all grain some day but now I don't have the space or equipment. Some of the recipes fir all grain sound great and I would like to try them doing extract.

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Old 02-04-2013, 09:27 PM   #2
Jan 2011
Norman, Oklahoma
Posts: 101
Liked 6 Times on 6 Posts

I am kind of in the same boat as you. I know there are a few links that show the actual conversion but I bought a license to BeerSmith and it does the conversion easily. The issue I have, I find a great looking all-grain recipe but it calls for certain grains to be used that an extract can't replace the flavor of. ie. vienna malt - beersmith says use pale extract

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Old 02-04-2013, 10:09 PM   #3
Apr 2012
San Jose, CA, CA
Posts: 80
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cant you throw vienna malt into your steeping grains???

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Old 02-04-2013, 10:26 PM   #4
Dec 2011
Denver, CO
Posts: 319
Liked 13 Times on 12 Posts

Originally Posted by boysbrew2012
cant you throw vienna malt into your steeping grains???
Yes. You'll get the flavor out of them.

Link to some extract conversions. You'll substitute the extract for the base malt (pilsner or pale) and keep the specialty malts and hops the same. You'll steep the specialty malts.

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Old 02-04-2013, 10:28 PM   #5
Dec 2009
Posts: 1,883
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cant you throw vienna malt into your steeping grains???
Absolutely! It then becomes a mini-mash, which is just a small step up from "extract + steeping grains". It will open up a world of possibilities. Go for it!
"Anything worth doing, is worth doing slowly." ~~ Mae West

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Old 02-04-2013, 10:30 PM   #6
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,877
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In general, 1 pound of two-row is equal to .75 pounds of pale LME, and .6 pound of light DME.

You keep all the steeping grains the same, and just use LME or DME for the two-row (base grain).

You can use Munich malt or Vienna malt as well, but it must be mashed. Mashing is just like steeping, except you hold the steep at a prescribed temperature for a prescribed amount of time.
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