Malt Extract Substitute?

[The Epworth Brewer]

Dave Lines' book BBLTYB has a recipe for John Smiths Bitter. As the book was produced in the 1970s this is the one I would like to have a go at because IMO JS was better in those days.
But the recipe requires 1K of DMS malt extract. Does anyone know how I could substitute all grain for the extract or is that a basic requirement if brewing anything from the infamous 'Keg' era? Any recipe with extract bumps up the price too much.
Cheers

[OldSpeckledBadger]

Just use proportionately more malt grain depending on your mash efficiency.

[The Epworth Brewer]

Thanks for the advice OSB.Think i'll forget about it for now. I wouldn't have a clue how much extra grain is needed to replace the extract. I tried one or two of the recipes from that section of BBLTYB about 28 years ago and they all reminded me of beer kits which is where I (and no doubt most of us) started out. I have not brewed a kit or used extract since so i'll stick to other recipes.Thanks anyway.

[sparky Paul]

The general rule of thumb with DL's recipes is to increase the fermentables by 20% to account for a realistic efficiency figure, and reduce hops by 20% to account for better quality modern hop supplies.

The 1500g pale malt and 60g wheat malt I would increase to 2000g and 72g respectively. From the extract recipe conversions I have seen, 1Kg of extract seems to replace approximately 1350g of pale malt, so I would add a further 1350g+20% of pale malt to replace the liquid extract, or a total of 3620g of pale malt. It might turn out a bit pale in colour, so you could add a very small amount of black malt to darken it a bit.

Well, that's my guess anyway!

[The Epworth Brewer]

Thanks very much for that one sparky Paul .Some great technical advice there to store away. Definately give it a try very soon.
I knew I should have paid more attention in maths but 40 odd years ago I couldn't see that I would ever have any use for it.