Converting extract recipe to all-grain?

65% Wheat Malt
35% Pilsner Malt

 

I often convert recipes for a friend who does extract brewing. Generally speaking (I emphasize 'generally'), for pale malt and pale extract, multiply the number of pounds of base malt by 0.75 to get the equivalent pounds of liquid malt extract. Specialty malts can be kept the same.

If you previously boiled your hops in five or more gallons of water, you can keep the amount and timing of the hops the same, but if you boiled in a lesser amount you get a different amount of hop utilization and have to adjust the amount. Partial mash boils result in less hop utilization than full batch boils. There might be online calculators that do this (I use my own formulas) - look for the Tinseth formula, "bigness" factor, and the boil time formula.

 

There is only one problem with converting this recipe that you've "perfected" - now it will taste better!!!

 

The hard part is deciding if you should use Red Wheat or White Wheat. Think long and hard about that.

 

All depends on which one is Bavarian-er

 

@priceisalright, @Brew_Betty is kidding.

 

I'm not kidding. As a certified connoisseur of wheat, I think it's important to appreciate the difference between them.

 

The difference is so striking that Wyermann has been known to sell both simply as pale wheat malt.

 

That's exactly why I won't buy wheat from Weyermann. Murricca grows superior wheat anyway.

 

See my message above (#5).

 

That conversion (.75) in post #5 was for LME (liquid malt extract). Briess Wheat LME is 79% solids and DME (dried malt extract) is 97% solids. That is a ratio of .75/.97=0.58. I have seen elsewhere that a ratio of 0.6 is used. So using that as a guideline, for each pound of DME multiply by 1/0.6=1.67 pounds of grain to replace it.

Dee_Lynn

 

Right - I posted the conversion for LME. The conversion usually used for DME is about 67% (I've also seen 60%).