Converting LME to all-grain.

The first step to is convert the various styles of LME into gravity points. Common styles of LME are essentially 100% base malt. Some (e.g. Wheat LME) are a blend of base malts. Some (Amber, Dark) include crystal/roasted/dark malts. Some brands provide grain bills (in percentages), some brands require 'educated' guesses. Generally,

- extra light (or pilsen) LME converts to a Pilsen Malt;
- light (or golden light) LME converts to a two row brewers malt;
- pale ale LME converts to a pale ale malt
- munich LME is often a blend (50% munich, 50% two row brewers malt)
- wheat LME is a blend of wheat malt and base malt (percentages varies by maltser)

Using the original LME "grain bill" as an example:

- 6 lbs light malt LME
- 1 lb wheat malt LME

convert each LME into equivalent base malt(s):

- For
**6 lbs light malt LME**, we need 216 (36 * 6) gravity points of two row brewers malt
- For
**1 lb wheat malt LME**, assuming a 50/50 blend, we need 18 gravity points of wheat malt and 18 gravity points of two row brewers malt.

Adding the two items together, we need

- 234 (218 + 18) gravity points of two row brewers malt
- 18 gravity points of wheat malt

Next, convert from gravity points to pounds of malts. Assuming 75% mash efficiency, divide the gravity points by 27:

- brewers malt: 234 / 27 = 8.66 lbs
- wheat malt: 18 / 27 = .66 lbs

Finally, apply some "magic": With five gallon "all-grain" recipes, base malts are generally measured in pound or half pound increments. I made an "educated" guess to round up the wheat malt to 1 lb and round down the brewers malt to 8.5 lb.

Extract to all-grain conversion isn't an exact science or mathematical model. But if the all-grain equivalent doesn't exist, and the goal is to "brew me a memory", there are ways to recreate the recipe.

*edits: clarifications.*