Converting Extracts to Grain

[kinnasst]

Is there a rule of thumb to follow when converting extracts to grains?

I'm transitioning from extracts to partial mashing, and would like to convert my extract recipes.

For example, I've got an oatmeal stout recipe that calls for 1 can "light" malt syrup and 1 can "dark" malt syrup. I am assuming that the light syrup is some mix of base malt and crystal malt and that dark is some mix of base malt, crystal, and chocolate and/or black patent.

[BrewDog]

You've nailed it. It's very difficult to accurately transition a recipe that contains dark or amber extract to AG.

I suggest doing all your playing around in Promash or other brewing software.

The best you can do is match color, bitterness, and gravity, and then play with combos of specialty grains until you come close.

In the case of an oatmeal stout, I'd suggest you start by taking look at your recipe's OG, IBU, and SRM values. Those will clue you in on a target you want to hit in terms of color, bitterness, and gravity.

Take a look on the web at a few existing AG recipe of the same style. This may clue you in on what kind of grains you can expect to add to come close to simulating the darker extracts. Read up on the extract maker's web site for any hints they may give you as to the composition of those extracts. Don't expect much there, though. They are pretty close mouthed about that stuff.

Use your own taste buds. Chocolate malt tastes different from Special B or Black patent or Roasted Barley or the various crystal malts. Go to your LHBS and chew a few grains of each to get a sense what they might taste like, too.

Then, start by plugging the extract recipe in your software.
save a backup copy of it (for referral), then start by deleting 1 of the dark extracts, adding base malt and specialty grains until you adjust back to the same color and gravity you had with the extract. Do the same with all the extracts until you achieve the same color and gravity with NO extracts.

Then, think back to your tastebuds and use the other recipes as a guide. Is there a more of a chocolate taste than roasty taste?
Look at the proportions of specialty grains in the other recipes.
Compare that to what you've tasted in the grains in the LHBS and in the extract version of the recipe. Try to fine tune your proportions so that they are more or less in line with what you tasted and found in the other recipes, but always do your adjustments one at a time so you can get back to your desired gravity and color.

Brew it, then taste it again. Think of what is too much and what is too little. Make one or 2 changes (so you know which changes made which effect), and repeat the process untill you nail the recipe.

Using a methodical technique like this, you may zero in on an exact match, or you may even hit upon a recipe that you like even better.

HTH-

[dparsons]

But don't put Special B in a Stout. :cool:

[barleyburps]

I'm not familiar with special B. . . .what is it and why would you not want to use it in a stout?

[BrewDog]

Originally posted by dparsons
But don't put Special B in a Stout. :cool:
agreed. Just using it as an example.

[Mad Scientist]

Special B is a very dark belgian crystal malt....gives a raisony flavor

[521scottd]

Originally posted by barleyburps
I'm not familiar with special B. . . .what is it and why would you not want to use it in a stout?

I'd follow the above advise, find some minimash recipies and once you decide one or put together your own just post it in the recipies section and say it's your first attempt at a partial mash. I'm sure people will point out any problems and give some comments on your recipe so you don't really need to worry about understanding every kind of malt out there, that will come with time.

[Mad Scientist]

Originally posted by 521scottd
.....so you don't really need to worry about understanding every kind of malt out there, that will come with time.

No!!! you must know everything!!!!!!! :D

[kinnasst]

No easy answers? I'm not surprised. *sigh*

On the other hand, I get to experiment.

I'll work up something in the next few days and post it in the recipe section.

And you could use special B in an oatmeal stout (I wouldn't) if you wanted an oatmeal raisin stout.

[Cosmic Charlie]

Here are some 'rules of thumb' from one of Charlie Papazian's books, "The Homebrewer's Companion". (Granted, my copy is from 1994, but it might help)

"If you wish to convert an all-grain recipe to an extract recipe, you can substitute 0.7 pounds of light dried malt extract or 0.9 pounds of light malt extract syrup for every pound of pale malt."

So, going from extract to grain, my calculation is to substitute approx 1.4 lbs base malt for each pound of light DME, or approx 1.1 lbs base malt for each pound of light LME.

Also in this book are the following formulas:

"Specialty malts are crushed, and 1 cup (237 ml) equals approximately 1/4 lb. (113 g.)"

5 lbs amber malt extract = 5 lbs light malt extract + (2 cups crystal or 1/2 cup black, roasted, or chocolate.

5 lbs medium brown extract = 5 lbs light or amber malt extract + (2 cups crystal or 1 cup black, roasted, or chocolate.

5 lbs very dark malt extract = 5 lbs light malt extract + (2 - 3 cups black, roasted, or chocolate.

[Mad Scientist]

Some past research for me turned up that amber is 2-row, munich, and crystal 60

[dparsons]

Originally posted by kinnasst
No easy answers? I'm not surprised. *sigh*


The gravity conversion is pretty straight forward. Its matching flavor, color, and degree of fermentability that is more challenging.


And you could use special B in an oatmeal stout (I wouldn't) if you wanted an oatmeal raisin stout.

We should suggest that to Otis. ;)

[kinnasst]

Gravity calcs are easy; it is the flavor I was primarily concerned with.

Thanks for posting those rules of thumb.

I'll see what I can do with them.