Has anyone ever converted all-grain recipes to extract or extract to all grain? Is there a formula that can be used to figure out how much extract or grain is needed? I know that the newest version of BeerSmith does this...but I was interested if anyone knew how this is done.

Wed, Oct 17, 2012 - 11:11pm

#1
Converting Recipes

I don't remember numbers (e.g., potential of extracts) off the top of my head but the brewhouse has a copy of of Daniels' "Designing Great Beers."

It's pretty straightforward, if I recall correctly. You just use the total gravity points you're looking for and the potential of the extract or grains.

It is .6, for example 1lb base = .6lb extract. Of course different types of base have different potentials. But this is good enough for homebrew scale.

I use this formula to convert between all-grain and extract. Only include the weight of the base malts. Just solve the equation for the weight your are trying to calculate.

W

_{G}/ W_{E}= P_{E}/ (P_{G}x E)Where:

W

_{G}= Weight of the Grain in poundsW

_{E}= Weight of the Extract (DME or LME) in poundsP

_{E}= Extract specific gravity points per pound per gallon (PPG) (typically 44 for DME, 35 for LME)P

_{G}= Grain specific gravity points per pound per gallon (PPG) (typically 36-37 for 2-row pale malt)E = Conversion efficiency (assume 70-75% if unknown: 0.70-0.75)