I am a brewer who did it for a few years 10+ years ago and have recently (this year) come back to the hobby. I was all-grain before, but gave away my equipment. Since returning this year, I've done only extract recipes (mostly kits from Brewer's Best or Craft-a-Brew). I've recently gotten a bigger kettle and wort chiller so I can do full-volume boils. Kinda trying to progress slowly.
I'm about to do my first all-grain BIAB and had some help converting an extract recipe into an all-grain/BIAB recipe from my local beer shop owner.
Which brings me to my question: I've done some recipes that I really, really like, but I'd like to convert them from extract to all-grain for cheaper ingredients and more control. I've seen standard tables that help you convert between weights of grain vs. LME vs. DME, but I'm less clear on how to go from a specific type of LME or DME to a grain.
For instance, I have a Belgian Abbey Dubbel recipe that included 7.5 lbs. of Pilsen DME. That seems like it should be replaced with 12.5 lbs. of grain, but WHICH grain? From my reading, Pilsen DME is made from Pilsner grain, so it might be a fine choice for a Belgian, but my recipe kits have also include Pilsen DME for IPAs, which seems like it should maybe be more of a standard 2-row (maybe?).
I'm looking for more control in my batches (and to learn), so my question is more of "what is a good starting point?" than "what is the definitive answer?"
So, here are some common extracts I've used:
Pilsen DME
Sparkling Amber DME
Wheat DME
Munich LME
Wheat LME
Golden LME
Light LME
How do I convert those to grain in recipes so I at least get close to the original recipe?
Thanks!
I'm about to do my first all-grain BIAB and had some help converting an extract recipe into an all-grain/BIAB recipe from my local beer shop owner.
Which brings me to my question: I've done some recipes that I really, really like, but I'd like to convert them from extract to all-grain for cheaper ingredients and more control. I've seen standard tables that help you convert between weights of grain vs. LME vs. DME, but I'm less clear on how to go from a specific type of LME or DME to a grain.
For instance, I have a Belgian Abbey Dubbel recipe that included 7.5 lbs. of Pilsen DME. That seems like it should be replaced with 12.5 lbs. of grain, but WHICH grain? From my reading, Pilsen DME is made from Pilsner grain, so it might be a fine choice for a Belgian, but my recipe kits have also include Pilsen DME for IPAs, which seems like it should maybe be more of a standard 2-row (maybe?).
I'm looking for more control in my batches (and to learn), so my question is more of "what is a good starting point?" than "what is the definitive answer?"
So, here are some common extracts I've used:
Pilsen DME
Sparkling Amber DME
Wheat DME
Munich LME
Wheat LME
Golden LME
Light LME
How do I convert those to grain in recipes so I at least get close to the original recipe?
Thanks!