From the HBD Archive
From: Pete Soper <soper@maxzilla.encore.com>
Subject: Grain vs extract amounts
Date: 1989-11-10 14:39:51 GMT

>From: microsoft!jamesb@uunet.uu.net
>Subject: How much is enough??
>
>On the subject of all grain brewing.
>How much is enough?
>If a recipe calls for 6# of extract and I don't want
>to use extract, how many # of grain do I start with?
>
>Tonight is the night !!
>We are going to start our very first batch. Wish us luck!

Since this is Friday, "last night was the night", so I assume you just picked
a quantity of grain and used it :-)

Anyway, here is one way to work this out. Figure you will get 22-34 "points"
per pound of grain, depending upon the extract efficiency of your mashing and
sparging process. I'd suggest using 25 as a first approximation since it is
less pain to end up with too much extract than with too little. Figure that
regular malt extract syrup runs around 36 points per pound. So, for a 5 gallon
batch, 6# extract = 6*36/5gal = original gravity of 1.043, so to duplicate
this you would need X lb grain * 25 = 216 and so X=8.6 pounds. Now lets say
you make the beer and you end up with 5 gallons at 1.048. So you really got
5*48 = 240 points / 8.6 pounds = 28 points per pound. You can then feed this
into the design of your next batch and so zero in on your extract efficiency.
Under the right circumstances, one pound of malt can come close to equaling
one pound of malt extract syrup but I'm still looking for those circumstances
:-)

Also, in the above example, dilution can get you back to 1.043 with a volume
of 5.6 gallons, I'm assuming we all know that the volumes mentioned are "after
the boil", that having established the actual extract and other mash
parameters hop rates might need tweaking, etc.
----------------------------------------------------------------------
Pete Soper +1 919 481 3730
internet: soper@encore.com uucp: {bu-cs,decvax,gould}!encore!soper
Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA

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