Ok, I'm looking for a little help here...I made this recipe last year, and have since stepped up to all-grain brewing. However, I never gave alot of thought to converting my old extract recipes to all grain. So basically, what I'm asking for here is, what type/types of malt should I substitute for the DME in this recipe to come up with a fairly similar profile? Also, if there's a simple rule-of-thumb for converting DME of liquid ME, I'd love to hear it. I really enjoyed this brew, and would like to take it a step further:
5 lbs light DME
1/2 lb 40L crystal malt
1/8 lb black patent malt
2 oz Cascade hops (60 min)
1/2 oz Fuggles (2 min)
1 lb honey
1/2 oz grated ginger root
1 tsp fresh cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1 oz sweet orange peel
1/2 tsp irish moss
white labs california ale liquid yeast
Thanks in advance for any help you all can provide!
Recipe Help
Moderator: slothrob
DME to grain
There is a formula for converting DME and LME to grain. I don't have it on hand. As for what malt to use, my HBS, which has great recipes, switches ME (light or pale) straight across for Gambrinus 2-row pale malt.
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- Strong Ale
- Posts: 285
- Joined: Thu Oct 25, 2001 10:12 pm
try this
DME to liquid extract syrup is easy
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- Light Lager
- Posts: 46
- Joined: Sat Mar 17, 2001 1:46 pm
- Location: Lincoln, NE, US
I'll just run this up the flagpole
The convention is 3lbs grain to 2 lbs DME, but I have a thought. How about trying a little test. Take one pound of the DME you've been using for the recipe. Add one gallon of water and boil it for an hour- basically make a small batch. That should give you the gravity per pound DME per gallon of water(maybe less due to boiloff). Then use your mash efficiency- assuming you know it to calculate how much grain you need. Of course that implies you know how much yeild you should get from your grains. So maybe conducting a mini-mash to establish your baseline would be a good idea. Then use that to figure out how much.