How can I convert this All Grain recipe to extract?

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Pappers_

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Do you use BeerSmith? If so, plug in the recipe but instead of the base malts (pale and two-row), use light DME and adjust the amount until the gravity is the same as in the recipe.
 

ChshreCat

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Don't think you'd get quite the same beer doing it all extract, but if you can do a partial mash then it's very doable.
 
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Apendecto

Apendecto

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I'm not looking for exact just something that gets me in the ballpark with out going all grain. Seeping specialty grains isn't a problem, I just haven't partial mashed yet.

Thanks.
 

Bob

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Unfortunately, if you want to use Munich malt, you're going to have to mash it. There are a bunch of different malts/grains used in all-grain recipes that simply can't be used in extract/steep techniques. Munich is one of them. Palmer's How To Brew, Chapter 12, has a basic list.

Partial mashing isn't hard at all; don't be intimidated. Look for DeathBrewer's partial mashing tutorial in the Beginner's section. It's awesome.

That aside, converting an all-grain recipe to extract & steep isn't so hard. As a rough rule, 1 pound of pale malt = 0.75 lbs of extract syrup = 0.6 lbs of extract powder. That'll get you close enough to make fabulous beer.

Good luck!

Bob
 

Pappers_

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Another idea, apendecto, is look in the recipe database here and find an extract stout recipe that looks good or close to what you want.
 
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