mikerunsmountains
Active Member
I got the recipes for a couple of my favorite beers from a small brewery in a town I went to college in. The problem is that I'm still pretty new to brewing and am still brewing extract kits. I know what the ingredients are that are in the recipe, but I have no idea how to figure out how much I need of each. Everything he sent me is in percentages. Here is the email with the recipes I received:
IPA - O.G. is 1.060, IBU is 75, % ABV is 6.5
Briess Pale Ale malt is base malt so 100% fermentables come from here
Briess 2 row Caramel 60L 5% of total grist
Briess 2 row Carapils 5% of total grist
90 minute boil
Centennial Hops: 60% at 90 minutes, 10 % at 40 minutes and 10% at 30 minutes
Amarillo Hops 20% at 10 minutes
Cascade Hops are aroma hops added at end of boil
After active fermentation is done I dry hop with Cascades
I have my own yeast strain, but Pacific Northwest Ale yeast would work well for this and the porter.
Porter O.G. is 1.060, IBU is 42, %ABV is 6.0
Briess Pale Ale is base malt at 88% of fermentables
Briess Munich 10 L is 12% of fermentables
Briess 2 row Chocolate Malt is 10% of total grist
Briess 2 row Carapils is 5% of total grist
Briess Blackprinz Malt is 3% of total grist
Briess Extra Special is 2 % of total grist
90 minute boil
German Perle Hops 90% added at 90 minutes
Willamette hops 10% added at 10 minutes
Willamette hops added as aroma hops at end of boil.
I typically brew 5 gallon extract batches. These, of course, look like I'd need to move to all grain. How would I, or can I, translate this to extract? If anyone could help me figure out how much I'd need that would be awesome. And it'd be even better if someone could explain how to come up with those numbers on my own for future reference.
IPA - O.G. is 1.060, IBU is 75, % ABV is 6.5
Briess Pale Ale malt is base malt so 100% fermentables come from here
Briess 2 row Caramel 60L 5% of total grist
Briess 2 row Carapils 5% of total grist
90 minute boil
Centennial Hops: 60% at 90 minutes, 10 % at 40 minutes and 10% at 30 minutes
Amarillo Hops 20% at 10 minutes
Cascade Hops are aroma hops added at end of boil
After active fermentation is done I dry hop with Cascades
I have my own yeast strain, but Pacific Northwest Ale yeast would work well for this and the porter.
Porter O.G. is 1.060, IBU is 42, %ABV is 6.0
Briess Pale Ale is base malt at 88% of fermentables
Briess Munich 10 L is 12% of fermentables
Briess 2 row Chocolate Malt is 10% of total grist
Briess 2 row Carapils is 5% of total grist
Briess Blackprinz Malt is 3% of total grist
Briess Extra Special is 2 % of total grist
90 minute boil
German Perle Hops 90% added at 90 minutes
Willamette hops 10% added at 10 minutes
Willamette hops added as aroma hops at end of boil.
I typically brew 5 gallon extract batches. These, of course, look like I'd need to move to all grain. How would I, or can I, translate this to extract? If anyone could help me figure out how much I'd need that would be awesome. And it'd be even better if someone could explain how to come up with those numbers on my own for future reference.