Switching From All Grain to Extract?

Discussion in 'Homebrewing' started by IBUBrew, Oct 19, 2017.

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  1. IBUBrew

    IBUBrew Initiate (0) May 6, 2017 Vermont

    Yes, you read that right.

    Right now, I am brewing two gallon, ale grain batches. I have made dozens of two gallon AG brews. I currently (and won't for the foreseeable future) have space to make five gallon AG batches. I am finding the cost and effort is simply not worth the end product of 20ish 12oz bottles. I like the freedom and creativity that come with AG, but it's a bummer that it is roughly the same amount of work and time for two gallons as it is for five gallons.

    So, what do you all recommend? Is it worth it to get more end product? I have only made one extract batch, and the end product was pretty decent. Is there a noticeable difference between all grain and extract? How creative can an extract batch really get? Any input on partial mashes would be appreciated too.
     
  2. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    I regularly do both. I would definitely recommend a partial mash over just extract - I have made many fine beers with a partial mash of 20 minutes.

    I think you’ll find that using extract is not necessarily bad, it simply adds another variable that is outside your control. Some beers may come out a little sweeter or syrupy than you intend.

    Have you tried BIAB? I’ve found that it’s great for 1 gallon, all grain batches. My motive for 1 gallon batches is that I can experiment a lot more, it is more time consuming through.

    If you’re going back and forth in your head, why not just do a 2 gallon partial mash batch and see for yourself?

    Cheers!
     
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  3. Granitebeard

    Granitebeard Zealot (549) Aug 24, 2016 Maine

    Unless I figure out what happened to my burner, I am going back to partial mashing. Kind of an in between extract/all grain method. In the winter, I can not get the water needed for a 5 gallon all grain batch going in my house, plus the GF hates the steamy/smelly -ness of it. While it requires more work, I feel it is worth it.
     
  4. csurowiec

    csurowiec Initiate (0) Mar 7, 2010 Maryland

    For a long time I made partial mash BIAB beers I was very happy with. I would mash in my brew kettle with all my specialty grain plus enough base malt to ensure conversion. I would do a boil with that wort and my hops then add extract with 5 minutes left and top off with the rest of my water at flameout to help cool it.
     
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  5. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    I do 2gal batches. I have tried extract, then partial mash and now BIAB, and I have found that there isn't much difference in workload on partial vs BIAB. Even added with 5min left you have to be careful making sure it doesn't burn and it does not mix easily.

    Personally, I find the smaller batches are nice because you get to make for varieties of beer.
     
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  6. IBUBrew

    IBUBrew Initiate (0) May 6, 2017 Vermont

    Well I guess there is really only one way to find out. I liked finding recipes and tweaking them slightly, or making up entirely new ones when I did AG. How easy is it to make your own recipe with extract or partial mash? Are there conversions somewhere that someone might recommend?
     
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  7. Granitebeard

    Granitebeard Zealot (549) Aug 24, 2016 Maine

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  8. csurowiec

    csurowiec Initiate (0) Mar 7, 2010 Maryland

    When I did partial mash I had good results using either Pilsen DME or Golden Light DME from Briess. I would get all my flavor and color from the specialty malts I mashed. Every time I used LME or an amber DME I was disappointed.
     
  9. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Extract brews using pilsen dme or wheat dme are an easy way to figure out what various hops and/or yeasts are about.
     
  10. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I think most/more partial mash beers would benefit from a full 60 min mash...try subbing some (a tad) table sugar for extract as an alternative, imho.
     
  11. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    All the beers that I brew now for everyday drinking could be made with DME and would probably be a very close approximation of what I'm doing with grain, as my grist is usually just 2-row and wheat.
     
  12. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    Very easy. Simply substitute extract for 2 row grain. I use: 1 lb grain = 0.75 lb LME

    Also, another word of advice, always go with the lightest LME possible. Darker LMEs add yet another variable, the roasting of the grains prior to liquidization.
     
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  13. IBUBrew

    IBUBrew Initiate (0) May 6, 2017 Vermont

    And partial mash everything else? Sorry for the newbie extract questions. I feel like I have a whole new part of homebrewing to learn.
     
  14. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    Yup. You can even sub out more than 1lb of grain, so long as you have enough base malt to convert the rest of the grain bill in your (partial) mash.
     
  15. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    When I do mini mash batches I use pils DME as my base malt, and utilize specialty malts with enough enzymatic potential to self convert.
     
  16. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    Yep. For example, if the recipe calls for 4 lb of 2 row, 1/2 lb of this, 1/2 lb of that, then just mash the specialty grains and add 3 lb of light LME to the boil. Done!
     
  17. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    If by "specialty grains" you mean grains that have no diastatic power, then no, they cannot be mashed without a base malt. Mashing requires amylase enzymes (diastatic power) to convert starches to sugars/dextrins.

    That said, some specialty grains (crystal malts and deeply roasted malts) don't require mashing, and can simply be steeped. But there are lots of grains that are not base malts and cannot be mashed without a base malt, and that should not be steeped. Steeping would result in unconverted starches in the beer.
     
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