figuring out grain bill in extract to all-grain

[b3s]

ok, i asked a question along these lines before and someone (sorry, can't remember who) pointed me to the equation listed in howtobrew.com for figuring out grain weight.

but

well, the recipe i've been playing with used light DME and some specialty grains. the conversion worked great for figuring out how much 2-row or 6-row would be necessary, but obviously, light DME is not just composed of 2-row and the resulting all-grain recipe (according to recipator) was off by about 20 degrees SRM.

so, my question:

when converting light DME to all-grain, what percentage of what grains would be good starting places? i can figure out weight and all that by applying palmer's equation, but what i can't seem to find nor figure out is what grains to use when converting extract to grain.

thanks.

[bierboy]

Ok, I am not sure that I understand your question, but I think that the simplest solution for you is to download the trial version of Promash and play with the malts. That will take all of the guess work out. BTW, it is well worth the $25 to get the full version.

[brewmonkey]

IF you are to dark check out Briess.com and look for their Pilsner malt. It is a 2 row variety and comes in at .9L. It has a pretty clean flavor profile and mashes quite well.

[b3s]

bierboy: well, i would d/l promash, but it's built for that DOS stuff from a company in redmond that i don't do business with ever.

brewmonkey: good idea! didn't think of going over to bries' website.

of course, this would be simpler if extract companies somewhere listed their grain percentages.