Hi,
Is it possible (and if it is, how do I go about it) to adapt an AG recipe for extract brewing?
For example, there is an AG recipe for a clone of Bath Ales Gem elsewhere on this site which uses MO together with some crystal, wheat and chocolate malts.
I haven't got the setup just yet for a full AG but would love a crack at the gem. I can steep the crystal and chocolate malts (but not the wheat, right?) But can I substitute liquid/ dried extract for the MO? And at what ratio...?
Sorry for so many questions!
Cheers,
how to adapt an AG recipe for extract?
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Jocky
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Re: how to adapt an AG recipe for extract?
Yes, you can convert most recipes in some way, although where a recipe uses special malts that require mashing you have to find a substitute in some way.
With regards to the recipe you have, yes you can convert pale malt to light (or even extra light) extract and steep crystal and chocolate malt, but you can also convert the wheat to dry wheat extract (not so much if its Torrefied wheat though). The only thing to note about wheat extract is that it's usually only 55% wheat, so you will need to add more than you think.
Otherwise, to convert the recipe try and keep the original grains in the same ratio as the original recipe, and then try and hit roughly the same starting gravity as the original recipe.
With regards to the recipe you have, yes you can convert pale malt to light (or even extra light) extract and steep crystal and chocolate malt, but you can also convert the wheat to dry wheat extract (not so much if its Torrefied wheat though). The only thing to note about wheat extract is that it's usually only 55% wheat, so you will need to add more than you think.
Otherwise, to convert the recipe try and keep the original grains in the same ratio as the original recipe, and then try and hit roughly the same starting gravity as the original recipe.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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holley_dave
Re: how to adapt an AG recipe for extract?
Thanks for that Jocky,
So I'd use the same weight of crystal and chocolate malt and steep it, and get some wheat extract and judge the rest by the original gravity. As a general rule of thumb, does pale malt extract substitute as roughly 1:1 or more, or less than using malt and mashing it?
Cheers!
So I'd use the same weight of crystal and chocolate malt and steep it, and get some wheat extract and judge the rest by the original gravity. As a general rule of thumb, does pale malt extract substitute as roughly 1:1 or more, or less than using malt and mashing it?
Cheers!
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Jocky
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Re: how to adapt an AG recipe for extract?
I think it's roughly 0.75 times the amount of base malt to get the amount of liquid extract, or 0.6 times to get the dry extract amount.
But I really suggest you look at gravity too.
But I really suggest you look at gravity too.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.