mrgrimm101
Well-Known Member
Hello,
Fairly new brewer here. I was wondering about converting all grain recipes to extract.
I know that there are simple conversion charts for most all grain malts to LME or DME, and I know that some malts cannot be converted to extract, as they cannot be steeped. I was wondering if there are acceptable substitutions for these malts.
Also, would I need to alter my hop schedule in any way, be it amount or time, considering the schedule was based off of an all grain brew?
Currently I am trying to find an extract recipe for Dark Horse's Crooked Tree IPA and have been quite unsuccessful. I found an all grain version and did the conversion to LME or DME, but I was wondering if the other grains need to be altered or substituted in any way. Do I need to change the hop schedule? Here is the basic recipe:
8.625 lbs LME or 6.9 lbs of DME (converted from 11.5 lbs Pale Malt (2row))
1 Lbs Crystal 10L
1 Lbs Munich Malt
1oz Chinook 45 Min
1oz Cascade 5 Min
1oz Centennial Dry Hop 7 days
Nottingham Yeast
Thanks for any tips or advice.
Fairly new brewer here. I was wondering about converting all grain recipes to extract.
I know that there are simple conversion charts for most all grain malts to LME or DME, and I know that some malts cannot be converted to extract, as they cannot be steeped. I was wondering if there are acceptable substitutions for these malts.
Also, would I need to alter my hop schedule in any way, be it amount or time, considering the schedule was based off of an all grain brew?
Currently I am trying to find an extract recipe for Dark Horse's Crooked Tree IPA and have been quite unsuccessful. I found an all grain version and did the conversion to LME or DME, but I was wondering if the other grains need to be altered or substituted in any way. Do I need to change the hop schedule? Here is the basic recipe:
8.625 lbs LME or 6.9 lbs of DME (converted from 11.5 lbs Pale Malt (2row))
1 Lbs Crystal 10L
1 Lbs Munich Malt
1oz Chinook 45 Min
1oz Cascade 5 Min
1oz Centennial Dry Hop 7 days
Nottingham Yeast
Thanks for any tips or advice.