NewDecadeBrewery
Well-Known Member
Tying to convert the recipe in the book to all grain for the efficiency of my system, which is approximately 75%. 6 gallons calls for 11# MO and to get 4.1% of the crystal malts it calls for 8 oz. of crystal 40 and 120 respectively. The roasted barley that I get from my LHBS is more like the 500L variety not 300L as the book calls for so that would be 3 oz instead of the 6 oz JZ calls for to get the color of 17 SRM. So the questions that follow are: 1. Are the percentages of malts in the book designed around LME or do they translate to all grain? For example am I correct in trying to maintain the 4.1% value on the crystal malts for all grain or do those percentages just apply to LME? Will the extra 2 oz. of each crystal malt throw off the balance, since I come up with 8 oz. to maintain 4.1% and for the book 4.1% is 6 oz.? And what about the RB? Will 3 oz. instead of 6 affect the balance so significantly to push the recipe out of balance? Will i have not enough roasted/toasted flavors if I cant use the same percentage of RB due to color?I like to work in percentages more than weights but I don't know if the recipe percentages only apply to LME. I know they say in the book just use 11.25 lbs MO instead of the LME for all grain and basically keep everything else the same, but doesn't pale LME have carapils or some light crystal in it? How do you account for that?
I can anticipate some responses being RDWHAHB but I just want to get an idea of what people think about converting the recipes in the book to all grain at maybe a different efficiency than the one they use in the book and also how they think one should account for the inherent light crystal mixed in with pale malt extract. It may come down to just brew it and make the adjustments depending on how the beer turns out. I wish the book was designed around all grain instead of extract. Seems like it should be.
I can anticipate some responses being RDWHAHB but I just want to get an idea of what people think about converting the recipes in the book to all grain at maybe a different efficiency than the one they use in the book and also how they think one should account for the inherent light crystal mixed in with pale malt extract. It may come down to just brew it and make the adjustments depending on how the beer turns out. I wish the book was designed around all grain instead of extract. Seems like it should be.