Going from All-Grain to Extract... help me out here

I think it looks good. Here's some good info that might help you out: http://byo.com/recipe-calculations/item/616-extract-to-all-grain-and-back

 

Right? That depends. What was the all grain recipe and what was your normal mash efficiency?

 

The point is...nobody can tell you if you converted it 'correctly' (or reasonably) without seeing the original recipe.

 

I'm no expert, but 2 lbs of malt extract per gallon should net 1.072 OG, if not higher, and your steeping grains look like a proportional amount to get the right color, at least.

 

Like bgjohnston said, you'll get 1.072 OG just from the extract. The grains will also contribute some fermentable and nonfermentable OG. Do you use brewing software? Steeping extraction efficiency is generally less than mash efficiency...let's say you can expect to extract an average of 20PPG from each pound of steeping grains...

(7 lbs X 20 Points per Pound Per Gallon) / 15 Gallons = ~ 9 Points

So maybe an OG of 1.072 + .009 = 1.081

You might get some better responses to the actual recipe composition by posting as a 'critique my recipe' thread rather than 'going from all grain to extract.'

 

It looks like a big dark stouty beer to me. Some might think it should have more of the roasted malts in it, but I think I personally would like the grist.

I'm against the oyster part. I've never had an oyster stout, but at best, it seems gimmicky to me. At worst, it seems like a possible waste of expensive extract. My 2 cents.

 

I'm already turned off.

 

Remember if you are doing full volume boils to take the volume of the extract into account. I converted one of my recipies to show some guys how to brew extract. Then had to boil a little longer before adding my hops to bring the volume down. Not a big deal just doesn't make you look as smart!

 

I have been going back and forth between all grain and extract the last couple of years.

I use the same techniques to make my recipes for extract than I do for all grain. Start out with a light base malt (dme) for most of the fermentables and use specialty malts for flavor/color/mouthfeel. I tend to bump up the specialty malts by like 20% assuming color and sugar extraction is going to be less when I steep in a bag vs. mash. I also do full boils.

30lbs. of dme is going to take quite a bite out of your wallet.

 

It's got the typical Flying Dog immaturity in the branding, but I'll vouch for it. It's a good beer.

 

I don't have a beef with Flying Dog's beer, but the name sort of takes my thoughts away from the beer.

 

Without commenting on the specifics of the thread, I would just like to say that extract brewing is GOOD. I really didn't have a lot of hope to make an especially good beer when I tried my experimental two-ish gallon batch of extract brew about five weeks ago. Not that I'm not still doing all grain, but I wanted to play around a little. But the beer has come into its own, and it's damn fine beer. Gave a bomber to a friend and he managed to not only drink half of it for himself, but impressed a female with tasty beer all at the same time.

Glad I could help on that.

So don't fear the extract, even if it's amber or dark. Extract beers can be excellent beers. Fundamental brew process is about 95% of the challenge. The rest is figuring out how to most impress your friends with the finished product.