Extract to all grain

[brewandskivt]

I'm trying to convert an extract recipe I've been using for a while to venture into all-grain.

Can someone help, or at least point in the direction of help in converting 3lb of amber LME and 3lb of dark LME in to grain? Is there a difference when converting DME? what would 2lb of wheat DME be? Is there a formula? A guesstimate?

Also, I was steeping SOME grain before the extract additions. Would these quantities remain the same in the all grain batch??

thanks for any and all advice! Cheers!

 

[kanzimonson]

Read everything you can about PPPG. The concept is "if I dissolve 1 pound of this within 1 gallon of water, how many gravity points will I yield?" Then you factor your efficiency into this and you'll know what the actual yield will be.

So dried malt extract and other dry sugars are about 42 PPPG. Dissolve 1 pound of extract within 1 gallon and the gravity will be 1.042. Note that I keep saying "within," and this is implying that you have to take into account the volume of the extract itself.

Take one pound of two row which is about 36 PPPG. Mash it to yield 1 gallon of liquid, multiply by your efficiency (use 68% for a new all grain brewer) and you'll end up with one gallon around 1.0244.

Ray Daniels's Designing Great Beers is a great resource for teaching you all about understanding water quantities, PPPG, and other recipe formulation concepts.