Beersmith add grain3/3/2023 Our experts explore the best ancient grains to try and their health benefits. Perhaps you are making that step to all-grain and you want to bring your favorite extract recipes with you.ġ.It’s time for some fancy footwork, brewing style. Or maybe you don’t have the time to do your normal five hour mash/sparge/boil, and extract is looking very appealing. If you take a methodical approach, virtually any recipe can be converted from extract to all-grain and vice versa. ![]() The most important element to translate is the malt. You’ll need to know how many pounds of each type of malt (grains or extract) went into the recipe you want to convert. To convert your extract recipe to grain, you need to know what specific gravity your extract will supply so you can aim to get the same specific gravity with your grains. Malt extract is concentrated to a certain density to prevent bacterial spoilage and wild yeast fermentation during storage, and to reduce excess water weight and volume. It is measured in degrees Brix, equivalent to percent sugar per weight. Dry malt is virtually devoid of water (2 percent water, 98 percent solids) by definition and is therefore considered 100 percent sugar. In one gallon of water, one pound of 100° Brix malt would yield a specific gravity of 1.045. One pound of an 80 percent mixture of sugar (80° Brix) dissolved in one gallon of water would yield 1.036 specific gravity.įiguring this specific gravity relies on a simple equation. Just multiply the maximum gravity (that for dry malt, 1.045) by the sugar percentage, which was 80 percent (0.8) in this case of 80° Brix extract. The trick is to translate the specific gravity into “points” before multiplying. Specific gravity can be expressed as points for convenience in calculating. ![]() Just subtract 1 and multiply the result by 1,000. Specific gravity 1.045 is the same as 45 points.Īfter you finish your calculation, remember to convert your “points” back to specific gravity so that a hydrometer can confirm your calculations. The example above assumed 80° Brix extract. If you know your extract is reduced to a different Brix number, you’ll have to recalculate accordingly. ![]() Now that you know what specific gravity your extract will supply, you can aim to get the same specific gravity with your grains, but you need to take into account that your brewing system will not be able to extract the entire 100 percent of sugar from the grains.Īs a simple example, say you are making a Belgian Tripel that calls for nine pounds of domestic light extract. Light extract is generally created with only one pale “base” (enzymatic) malt, usually a two-row variety. To recreate the same effect in your beer, you should use the same pale malted grain. This grain has a maximum extraction of 36 points per pound per gallon. ![]() If you’ve never brewed all-grain before, you won’t know how efficient you are going to be, as brewhouse efficiency is affected by several factors including grain crush, wort viscosity, and lauter tun design. Determine how many points per pound you will get from the extract.Now, to convert your nine pounds of extract to grain, do the following: Unless you know otherwise, assume that you will get 75 percent of the maximum quoted above (1.036 specific gravity), which is typical for a homebrew lautering system.
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