Going all grain - how do i work out how to subsitute extract

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MiltonBreweries
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Location: Riwaka, New Zealand

Going all grain - how do i work out how to subsitute extract

Post by MiltonBreweries » Sun Feb 05, 2012 11:57 pm

Hi, found a great porter recipe that is a crowd pleaser, but it is extract and now i am happily an all grain brewer and don't want to go back! What can i use in place of a 1.8 can of dark malt? Ideas anyone :?

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slothrob
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Dark Extract

Post by slothrob » Mon Feb 06, 2012 6:35 am

Dark Extract could be most anything. Probably a mix of base malt, dark crystal malt and the some kind of roast malt, like chocolate malt, black patent, or roasted barley.

Some manufacturers will tell you what is in their extracts; Breiss does, I believe. Try looking on their website.
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mikfir
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Re: Going all grain - how do i work out how to subsitute ext

Post by mikfir » Thu Sep 06, 2012 5:55 pm

MiltonBreweries wrote:Hi, found a great porter recipe that is a crowd pleaser, but it is extract and now i am happily an all grain brewer and don't want to go back! What can i use in place of a 1.8 can of dark malt? Ideas anyone :?

Try substituting 8 lbs of 2 row pale and 4 oz 0f de-bittered black malt. 1 lb of Munich would help a lot.
Mike

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