Converting Extract Recipes to All-Grain

[Michael Erwin]

I've been brewing extract for about two years, and recently switched over to all-grain. I've got some recipes I developed using extract that are pretty good, and I've been trying to convert them to all-grain. Most of them are pretty simple, but if you're just getting started, it's a little difficult to do.

So, I thought I'd start a thread to collect information that anyone has gathered regarding converting your recipes.

[Michael Erwin]

And the first thing I'll post is a response I got recently from Briess regarding their Dark LME:

Hello Michael,

Thank you using our Briess products in the past. The LME dark extract
has a combination of different specialty grains to create the rich dark
color and flavor. The best grain bill for the product you are trying to
duplicate in all grain would be as follows. Do remember this is just a
guideline that can be altered to fit the style of beer you wish to
create.
6-Row Brewers malt 3 - 4#
Munich malt 5 - 6#
Caramel 60 Malt 1 - 2#
Black Malt 1/4#
All of these grains should be in a coarse grind grist.
If there is anything further we can do for you to enhance your brewing
experience please let us know.

Happy Brewing

[bradb]

That is awsome that they sent you a list of their ingredients. I have always used a wide variety of specialty grains when I was doing extract so I hadn't really noticed much difference. The only advice I have for you is getting a brewing program Brewsmith (pc) and I don't remeber the mac software. It definatly helps out when trying to tweak out some recipies. The majority of your grain bill in most cases should be your base malt (2-6 row or wheat, etc.) good luck