Recipe conv. from AG to EX

Hello all. Below, is an all grain recipe for a LHMS clone. I posted a question on the original thread in recipes awhile back and haven't rec'd any feedback and now I will bring it here.

I am hoping to get a conversion from AG to extract (if possible) for this recipe. As always, I would appreciate any feedback.

All-Grain - Left Hand Milk Stout Clone

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Recipe Type: All Grain
Yeast: DCL US-05
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.022
IBU: 23
Boiling Time (Minutes): 60
Color: 41.5
Primary Fermentation (# of Days & Temp): 21 days at 68F
Tasting Notes: Adapted from the Zymurgy recipe

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Left Hand Milk Stout
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.13 gal
Estimated OG: 1.065 SG
Estimated Color: 41.5 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (3.0 SRM) Grain 56.57 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.08 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.06 %
12.0 oz Munich Malt (9.0 SRM) Grain 6.06 %
10.0 oz Barley, Flaked (1.7 SRM) Grain 5.05 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.04 %
0.35 oz Magnum [12.10 %] (60 min) Hops 18.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.3 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.08 %
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.38 lb
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Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 14.20 qt of water at 162.5 F 151.0 F

Notes:

The lactose was added with 10 minutes left in the boil.

The posted conversionis as follows:

 

Bueller, Bueller, Bueller.

 

Therre is an extract recipe for LHMS in Clone Brews. I am not at home but I am sure someone can find it for you.

 

Don't post recipe requests in the main forum and
http://lmgtfy.com/?q=converting+all+grain+to+extract

 

Thanks Beergolf.



RF:
If I am not getting any answers, nor was anyone else, there shouldn't be a problem with me reposting or asking for help. I know how to Google just fine thanks.

 

You take the base malt potential extract, 1.036 points per pound per gallon x 7 pounds x .75 efficiency / 5 gallons = 37.8 gravity points come from the base malt. LME has 1.036 gravity points per pound per gallon, DME has 1.045. So you need to use 5.25 lbs LME or 4.2 lbs DME to hit that gravity.

You need to conduct a mini mash because of the flaked adjuncts, so you'd have to remove some extract and use 2-row to convert them. Let's say you remove 1.25 lbs of LME and replace it with 1.66 pounds of 2-row. That should be enough to convert the 18 oz of oats and flaked barley, and give you a nice round amount of LME to use.

The easy way to do the calculation I just did for you, would be to download the free trial of beersmith. You're still left having to learn how to mini-mash, good luck.
http://byo.com/component/resource/article/511-countertop-partial-mashing

 

Thank you Rockfish. My trial for beersmith has expired and I will be getting a EUL for it today. I've been trying to put off partial mashing as I just got comfortable with extract Time to kick it up and develop some new skills. I really appreciate the link that will be most helpful. Cheers.

 

I wouldn't resist, it's really as simple as extract plus specialty grain and doesn't take much more time than an extract batch (provided you go with the 2 gallon cooler, veggie steamer false bottom and grain bag method). I wanted to step up to all grain this summer and did a PM to learn the ropes before jumping fully to grain and couldn't believe I did almost 2 years of extract only...

 

That is good to know. All the recipes I have done so far have been specialty grain + extract. Looking forward to the new beer possibilities!