Converting Recipes

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David
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Converting Recipes

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.

JimChochola
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I don't remember numbers (e.g

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.

JamesLewis
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It is .6, for example 1lb

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.

eric
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I use this formula to convert

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.


WG / WE = PE / (PG x E)


Where:

WG = Weight of the Grain in pounds

WE = Weight of the Extract (DME or LME) in pounds

PE = Extract specific gravity points per pound per gallon (PPG) (typically 44 for DME, 35 for LME)

PG = 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)