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.
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)