ALL Grain to Extract conversion HELP????
FrOg
equipment to run an ALL grain batch...so I need an extract
conversion done for the following from
Brewer: Michael J. Uhrich
yield is 5 gallons POST-BOIL
6.5 gallons PRE-BOIL
Grain:
7 lb. American 2-row
1.5 lb. American Munich
.5 lb. Belgian biscuit
.75 lb. American crystal 20L
4 oz. American crystal 40L
4 oz. American crystal 120L
Yeast: white labs california ale yeast
ferment for 5 days at 65F. Rack to secondary and lower temperature to
50F and condition an additional 3 days.
FrOg 8)
Dan Listermann
Munich and biscuit grist together and divide into two one pound steeping
bags. Put the other grains in another steeping bag. Hold the temperature
of the steep at 150 for 45 minutes for conversion and proceed as usual.
Are there any hops? :)
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
"FrOg" <fr...@nunya.com> wrote in message
news:2mh28vcduc62v7b69...@4ax.com...
MDixon
1) Ok, then one answer would be to not make the brew....WHY?...because you
cannot steep Munich malt. So you are at a crossroads. Either do a
mini-mash for the Munich with some pale malt, or find an extract that
contains some Munich. One that comes to mind is from Williams Brewing (get
the whole link)
http://www.williamsbrewing.com/AB1605000/showdetl.cfm?&DID=7&Product_ID=362&
CATID=11 it is 50% Pils, 50% Munich...
In your recipe above, the 2 row was ~70% of the grist, and the Munich
~15%...
So mix this extract with another fresh LME to get the OG you desire (you
didn't tell us what that was) and keep the proportions constant. So, if you
needed 6 total pounds of LME (just an example), 15% of the fermentables
should come from the Williams extract, or use 1.8 lb of the Williams extract
since it is 50% Munich...
2) A second answer would be to not worry about the Munich and just use
extract for the Pale and the Munich and make the brew with the rest of the
malts steeped.
3) I think the best answer is it is just a Pale Ale, especially with that
neutral yeast. Don't sweat it. Some Extra Light DME, some crystal malts,
fou fou it up with the biscuit and let it ride...
Cheers,
Mike
Dan Listermann
news:7xWdnTQugI1...@portbridge.com...
> 1) Ok, then one answer would be to not make the brew....WHY?...because you
> cannot steep Munich malt.
I do this all the time and get a nice conversion in a reasonable amount of
time with no pale malt. Munich has all the enzymes it needs to convert
itself and perhaps a bit more.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
>
> FrOg <fr...@nunya.com> wrote in message
> news:2mh28vcduc62v7b69...@4ax.com...
> > I found this clone recipe and DO NOT have the time or
> > equipment to run an ALL grain batch...so I need an extract
> > conversion done for the following from
> >
> > Brewer: Michael J. Uhrich
> >
> > yield is 5 gallons POST-BOIL
> > 6.5 gallons PRE-BOIL
> >
> > Grain:
> > 7 lb. American 2-row
> > 1.5 lb. American Munich
> > .5 lb. Belgian biscuit
> > .75 lb. American crystal 20L
> > 4 oz. American crystal 40L
> > 4 oz. American crystal 120L
> >
> > Yeast: white labs california ale yeast
> >
> > ferment for 5 days at 65F. Rack to secondary and lower temperature to
> > 50F and condition an additional 3 days.
> >
>
MDixon
Dan Listermann <d...@listermann.com> wrote in message
news:v83aesm...@corp.supernews.com...
> "MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
> news:7xWdnTQugI1...@portbridge.com...
> > 1) Ok, then one answer would be to not make the brew....WHY?...because
you
> > cannot steep Munich malt.
>
> I do this all the time and get a nice conversion in a reasonable amount of
> time with no pale malt. Munich has all the enzymes it needs to convert
> itself and perhaps a bit more.
Right, Munich will convert itself as will Wheat, Vienna, Pils, Pale,
etc...but you don't steep them, you mash them...
Cheers,
Mike
Dan Listermann
<mpdixon@_no_spam_ipass.net> wrote in message
> > news:7xWdnTQugI1...@portbridge.com...
> > > 1) Ok, then one answer would be to not make the brew....WHY?...because
> you
> > > cannot steep Munich malt.
> >
> > I do this all the time and get a nice conversion in a reasonable amount
of
> > time with no pale malt. Munich has all the enzymes it needs to convert
> > itself and perhaps a bit more.
> Right, Munich will convert itself as will Wheat, Vienna, Pils, Pale,
> etc...but you don't steep them, you mash them...
Technically that is correct, but it looks just like steeping except that you
need to keep closer track of temperature. There is no reason an extract
brewer can't steep/mash Munich et al. Our oatmeal stout steep/mashes
oatmeal mixed with pale malt along with the dark malts. I don't think there
is any problem making that recipe with extract instead of pale malt.
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
>
> Dan Listermann <d...@listermann.com> wrote in message
> news:v83aesm...@corp.supernews.com...
>
>
> Cheers,
> Mike
>
>
MDixon
> "MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
> news:MmWdnUH7AoO...@portbridge.com...> > "MDixon"
> <mpdixon@_no_spam_ipass.net> wrote in message
> > > news:7xWdnTQugI1...@portbridge.com...
> > > > 1) Ok, then one answer would be to not make the
brew....WHY?...because
> > you
> > > > cannot steep Munich malt.
> > >
> > > I do this all the time and get a nice conversion in a reasonable
amount
> of
> > > time with no pale malt. Munich has all the enzymes it needs to
convert
> > > itself and perhaps a bit more.
>
> > Right, Munich will convert itself as will Wheat, Vienna, Pils, Pale,
> > etc...but you don't steep them, you mash them...
>
> Technically that is correct, but it looks just like steeping except that
you
> need to keep closer track of temperature. There is no reason an extract
> brewer can't steep/mash Munich et al. Our oatmeal stout steep/mashes
> oatmeal mixed with pale malt along with the dark malts. I don't think
there
> is any problem making that recipe with extract instead of pale malt.
So let me get this straight. You are suggesting anyone can take 2 to 3
gallons of water per lb of grain (normal steeping volumes) and can properly
utilize base grains by just steeping for 45 min to an hour....????
I'm not buying that bridge today...sorry...
Cheers,
Mike
John 'Shaggy' Kolesar
> Replace the seven pounds of two row with 6 pounds of light extract. Mix the
> Munich and biscuit grist together and divide into two one pound steeping
> bags. Put the other grains in another steeping bag. Hold the temperature
> of the steep at 150 for 45 minutes for conversion and proceed as usual.
There's a difference between steeping at 150F and mashing at 150F, you
need to be careful of the thickness of the mash. I would suspect that
if you put 1 lbs of grains in 2-3 gallons of water at 150F (typical
steeping procedure) that your conversion will suffer. You're
essentially watering down the enzymes too much, and they will have a
much harder time find starches to convert. If you want to try mashing
the munich and biscuit like that, I would suggest at least doing so in 1
- 1.5 quarts per lbs of grain. Once you have let that rest at 150F for
45 minutes, you can add the rest of your water, bring the temp back up
to ~150F and steep the remaining grains (crystal). At that point,
you're basically doing a mini-mash, followed by a steep.
John.
--
*** John P. Kolesar ***
*** sp...@shagg.net --- http://www.shagg.net/ ***
*** Valley Mead Brewery ***
***********************
Dan Listermann
> So let me get this straight. You are suggesting anyone can take 2 to 3
> gallons of water per lb of grain (normal steeping volumes) and can
properly
> utilize base grains by just steeping for 45 min to an hour....????
I do it all the time with more than five gallons. I may well do it this
morning in a Vienna. It even gives a negative starch test. A number of our
kits are based on this method. We have yet to have a single problem
reported from our customers.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
>
Dan Listermann
news:4f3c484e10dcb85a...@news.teranews.com...
> On Wed, 26 Mar 2003 08:02:22 -0500, <d...@listermann.com> wrote:
> > Replace the seven pounds of two row with 6 pounds of light extract. Mix
the
> > Munich and biscuit grist together and divide into two one pound steeping
> > bags. Put the other grains in another steeping bag. Hold the
temperature
> > of the steep at 150 for 45 minutes for conversion and proceed as usual.
>
> There's a difference between steeping at 150F and mashing at 150F, you
> need to be careful of the thickness of the mash. I would suspect that
> if you put 1 lbs of grains in 2-3 gallons of water at 150F (typical
> steeping procedure) that your conversion will suffer. You're
> essentially watering down the enzymes too much, and they will have a
> much harder time find starches to convert.
You should remember that the grist is in a bag, not floating around in the
pot. It seems to work. I even get a negative starch test.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
dumbbrewer
want! This past weekend, I brewed a Stout, and instead of a big
steep, I did more of a mash and batch sparge with my just the dark
grains, and it worked fine, with no off or harsh flavors. Relax,
etc........
"Dan Listermann" <d...@listermann.com> wrote in message news:<v83hidj...@corp.supernews.com>...
MDixon
dumbbrewer <dumbb...@yahoo.com> wrote in message
news:8148b2e8.03032...@posting.google.com...
> You tell 'em, Dan! This is home brew, and you can do what ever you
> want! This past weekend, I brewed a Stout, and instead of a big
> steep, I did more of a mash and batch sparge with my just the dark
> grains, and it worked fine, with no off or harsh flavors. Relax,
> etc........
Tell 'em what exactly??? How steeping base will not lead to great
conversion due to pH and dilution effects...
Sure, the brewer can do it anyway he pleases, but we've had long, boring,
intricate discussions on mash pH lately, and if the pH of that water isn't
in the correct range, a whole host of things can happen.
I'll just state my postition, you cannot and should not steep Munich
malt...you should mash it...
Cheers,
Mike
Dan Listermann
>
>I'll just state my postition, you cannot and should not steep Munich
>malt...you should mash it...
I am, in effect, mashing it. I am just using steeping methods to do it. If
I get a negative starch test, it must be working. I have done this for all
sorts of beers like Oatmeal stout, oktoberfest, bock, double bock and, this
morning, Vienna. I intend to do it for Munich dunkel and helles and Martzen
and whatever else seems to need pale malts. Don't take my word for it, try
it yourself. I limit it to one pound per bag so as to not reduce
efficiency.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
MDixon
> "MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
> news:-6qdne6g3JJ...@portbridge.com...
> >
>
> >I'll just state my postition, you cannot and should not steep Munich
> >malt...you should mash it...
>
> I am, in effect, mashing it. I am just using steeping methods to do it.
If
> I get a negative starch test, it must be working. I have done this for
all
> sorts of beers like Oatmeal stout, oktoberfest, bock, double bock and,
this
> morning, Vienna. I intend to do it for Munich dunkel and helles and
Martzen
> and whatever else seems to need pale malts. Don't take my word for it,
try
> it yourself. I limit it to one pound per bag so as to not reduce
> efficiency.
I am tempted to fire up a pot of 2 or so gallons of water, and a lb of base
grains sans bag for an experiment and see what the pH of the water becomes
and the OG after the "steep". If the pH ain't right, it's not doing what it
should, and if the sugars aren't coming out, then it really isn't worth the
time. I might perform an iodine test as well, but I'm not a big believer in
that...
My opinion (not fact) is that the pH will remain in an unsuitable range, the
iodine test is not useful due to dilution and very little actually happens
due to the dilution of the enzymes...if I find the time, I will give it a
whirl and report back...
Cheers,
Mike
Dan Listermann
> I am tempted to fire up a pot of 2 or so gallons of water, and a lb of
base
> grains sans bag for an experiment and see what the pH of the water becomes
> and the OG after the "steep". If the pH ain't right, it's not doing what
it
> should, and if the sugars aren't coming out, then it really isn't worth
the
> time. I might perform an iodine test as well, but I'm not a big believer
in
> that...
Do that and repeat with a bag. The bag may be the key.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
>
> Dan Listermann <d...@listermann.com> wrote in message
> news:v845hk...@corp.supernews.com...
> > "MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
> > news:-6qdne6g3JJ...@portbridge.com...
> > >
> >
> > >I'll just state my postition, you cannot and should not steep Munich
> > >malt...you should mash it...
> >
> > I am, in effect, mashing it. I am just using steeping methods to do it.
> If
> > I get a negative starch test, it must be working. I have done this for
> all
> > sorts of beers like Oatmeal stout, oktoberfest, bock, double bock and,
> this
> > morning, Vienna. I intend to do it for Munich dunkel and helles and
> Martzen
> > and whatever else seems to need pale malts. Don't take my word for it,
> try
> > it yourself. I limit it to one pound per bag so as to not reduce
> > efficiency.
>
>
MDixon
> "MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
> news:hqucnZF1Wfg...@portbridge.com...
>
> > I am tempted to fire up a pot of 2 or so gallons of water, and a lb of
> base
> > grains sans bag for an experiment and see what the pH of the water
becomes
> > and the OG after the "steep". If the pH ain't right, it's not doing
what
> it
> > should, and if the sugars aren't coming out, then it really isn't worth
> the
> > time. I might perform an iodine test as well, but I'm not a big
believer
> in
> > that...
>
> Do that and repeat with a bag. The bag may be the key.
>
Maybe I'll run concurrent experiments. Not sure if I have a bag large enough
for a pound, but I can certainly check. If I do it, it will be Munich since
that was the main discussion on this thread...
Cheers,
Mike
Dan Listermann
> > Maybe I'll run concurrent experiments. Not sure if I have a bag large
enough
> for a pound, but I can certainly check.
Use a sock, if necessary.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
> Dan Listermann <d...@listermann.com> wrote in message
> news:v846ve2...@corp.supernews.com...
> > "MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
> > news:hqucnZF1Wfg...@portbridge.com...
> >
> > > I am tempted to fire up a pot of 2 or so gallons of water, and a lb of
> > base
> > > grains sans bag for an experiment and see what the pH of the water
> becomes
> > > and the OG after the "steep". If the pH ain't right, it's not doing
> what
> > it
> > > should, and if the sugars aren't coming out, then it really isn't
worth
> > the
> > > time. I might perform an iodine test as well, but I'm not a big
> believer
> > in
> > > that...
> >
> > Do that and repeat with a bag. The bag may be the key.
> >
>
John 'Shaggy' Kolesar
> "MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
> news:hqucnZF1Wfg...@portbridge.com...
>
>> I am tempted to fire up a pot of 2 or so gallons of water, and a lb of
> base
>> grains sans bag for an experiment and see what the pH of the water becomes
>> and the OG after the "steep". If the pH ain't right, it's not doing what
> it
>> should, and if the sugars aren't coming out, then it really isn't worth
> the
>> time. I might perform an iodine test as well, but I'm not a big believer
> in
>> that...
>
> Do that and repeat with a bag. The bag may be the key.
When you do the starch test, what are you using as your sample for the
test and when in the process are you testing?
For example...
You may not see starch in the free liquid, but they could still be contained
in the grains or in the bag. If you test negative, followed by a rinsing of
the grains, you may end up with starch in the free liquid then.
Alternatively, if the starch remains held in the grains or within the bag
you'll get a negative starch test on the free liquid. However, you also may
not see converted sugars entering the free liquid. A starch test won't tell
you if you're actually getting sugars from the grains either.
IOW, are you sure that you are getting an OG contribution from the grain
when doing this meathod, and are you sure you're never seeing starch additions?
As you can see, I tend to agree with Mike's thinking on this. However,
I wouldn't mind being proven wrong.
Dan Listermann
the bag in the kettle, the water gets very cloudy with starch. I agitate
the bag a lot and try to get as much "stuff" out of it as possible through
out the process. After a while the cloudiness is far less as I assume that
the starches have converted to sugar. It is really not a big deal.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
"John 'Shaggy' Kolesar" <sp...@shagg.net> wrote in message
news:35c2f42d666b1820...@news.teranews.com...
MDixon
John 'Shaggy' Kolesar <sp...@shagg.net> wrote in message
news:35c2f42d666b1820...@news.teranews.com...
contained
> in the grains or in the bag. If you test negative, followed by a rinsing
of
> the grains, you may end up with starch in the free liquid then.
>
> Alternatively, if the starch remains held in the grains or within the bag
> you'll get a negative starch test on the free liquid. However, you also
may
> not see converted sugars entering the free liquid. A starch test won't
tell
> you if you're actually getting sugars from the grains either.
>
> IOW, are you sure that you are getting an OG contribution from the grain
> when doing this meathod, and are you sure you're never seeing starch
additions?
>
My plan for testing is thus (let me know if you see problems):
1) 2 gallons of water (or close to it) in two pots (exact volume will be
measured afterwards).
2) Measure pH
3) Heat to 150-155ºF.
4) In one add sack of grains, in other loose grains.
5) Regulate temp to 150-152ºF and hold at that temp for 45 min (per Dan's
post)
6) Stir both, then strain grains from loose grain steep, and squeeze grains
from bag steep.
7) Stir steeping liquid and perform Iodine test with tincture of iodine.
8) Cool samples to room temp and measure pH of each sample after the steep.
9) Measure volume of each pot
10) Measure OG of each pot
If 7 is ok, that really doesn't prove anything. If 8 is above pH 6, that
proves that you cannot just steep and be within accepted values for
conversion. Using 9 and 10, the gravity should then be checked for p/p/g
and the efficiency of the steeping calculated. I am going to use the
theoretical accepted value for German Munich of 37 p/p/g. Finally comes the
subjective taste test, but I don't expect to get much from that...
Cheers,
Mike
Chad Gould
<d...@listermann.com> wrote:
>I do it all the time with more than five gallons. I may well do it this
>morning in a Vienna. It even gives a negative starch test. A number of our
>kits are based on this method. We have yet to have a single problem
>reported from our customers.
This is a "partial mash" method that works to a degree.
However, my own experience with using grain bags shows that the yield
is horrible. Worse than no-sparge even, which is what this method
tries to be. I think I was getting in the 15% efficiency range, I
no-sparge now and get 37%-43%. I even used a 1.5 quart / lb ratio... I
did have a problem maintaining temperature on a stovepot (that might
have been half of it), which is why I eventually gave up. :)
I would stick with extracts for brewing a 2 lb high-kilned / 7 lb pale
malt brew personally, but you can get away with the teabag-steep for
adding say 1lb of oatmeal to a stout... sort of...
Dan Listermann
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
"MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
news:-wSdnS4wOee...@portbridge.com...
Dan Listermann
on much beyond 15 or 20 PPPG. The grains are there for flavor mostly, any
sugar is an extra. I rarely use more than two pounds, usually just a pound.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
"Chad Gould" <Chad_...@jabil.com> wrote in message
news:2c8490d26ebb4d23...@news.teranews.com...
FrOg
CAN ANYONE CONVERT THIS TO AN EXTRACT
VERSION?
FrOg 8)
Dan Listermann
more, but I thought I would take the opportunity to just see. The Vienna I
made today with 1 pound of Vienna malt tested negative. I kegged the
Dortmunder made with 1.75 pounds of Briess Bonlander - tested negative. The
double bock with two pounds of Bonlander also tested negative. I don't see
a problem. Might I suggest that the pH debate was about optimal levels, not
levels that don't work.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
"MDixon" <mpdixon@_no_spam_ipass.net> wrote in message
news:-wSdnS4wOee...@portbridge.com...
John 'Shaggy' Kolesar
> 1) 2 gallons of water (or close to it) in two pots (exact volume will be
> measured afterwards).
> 2) Measure pH
> 3) Heat to 150-155ºF.
> 4) In one add sack of grains, in other loose grains.
> 5) Regulate temp to 150-152ºF and hold at that temp for 45 min (per Dan's
> post)
> 6) Stir both, then strain grains from loose grain steep, and squeeze grains
> from bag steep.
> 7) Stir steeping liquid and perform Iodine test with tincture of iodine.
> 8) Cool samples to room temp and measure pH of each sample after the steep.
> 9) Measure volume of each pot
> 10) Measure OG of each pot
>
> If 7 is ok, that really doesn't prove anything. If 8 is above pH 6, that
> proves that you cannot just steep and be within accepted values for
> conversion. Using 9 and 10, the gravity should then be checked for p/p/g
> and the efficiency of the steeping calculated. I am going to use the
> theoretical accepted value for German Munich of 37 p/p/g. Finally comes the
> subjective taste test, but I don't expect to get much from that...
The only thing I can add on the taste test, is if the pH is way off you
may want to look for any astringency.
John 'Shaggy' Kolesar
> I do the test on the free liquid. That is what makes the beer. When I put
> the bag in the kettle, the water gets very cloudy with starch. I agitate
> the bag a lot and try to get as much "stuff" out of it as possible through
> out the process. After a while the cloudiness is far less as I assume that
> the starches have converted to sugar. It is really not a big deal.
Any idea what efficiency you're getting from these grains?
John 'Shaggy' Kolesar
> CAN I HAVE MY THREAD BACK....
Heh, too late ;)
> CAN ANYONE CONVERT THIS TO AN EXTRACT
> VERSION?
I think Mike and Dan both gave a stab at it. The crystal can be just
steeped, the pale can be converted to light extract. The tricky bit,
and what we're engeged with now, is whether the munich and biscuit can
be used in an extract beer via steeping, or whether you need to partial
mash them.
Mark R
> Nobody debates that the bag method is inefficient. Typically I don't
count
> on much beyond 15 or 20 PPPG. The grains are there for flavor mostly, any
> sugar is an extra. I rarely use more than two pounds, usually just a
pound.
>
> --
> Dan Listermann
>
> Check out our E-tail site at www.listermann.com
>
> Free shipping for orders greater than $35
> and East of the Mighty Miss.
>
>
I use two stock pots, one for the mash and the other for sparge/rinse. I use
the stove top to mash up to 3 1/2 lbs max with 1.25 qts per lb without the
grain bag. I cut the bottom out of an old Halloween bucket and the grain bag
just stretches over the bucket. I suspend the bucket/bag over my brew pot
with a cake rack. When the mash is done, I pour the mash into the bucket. I
rinse with 170 deg sparge water until I run out. The one time I did the math
my efficiency was a few PPPG short of 64%.
It's not a true mash and sparge but not much more difficult than the
steep/mash that you are doing and I'm not limited to a pound per bag.
Mark R
Dan Listermann
> On Wed, 26 Mar 2003 17:09:57 -0500, <d...@listermann.com> wrote:
> > I do the test on the free liquid. That is what makes the beer. When I
put
> > the bag in the kettle, the water gets very cloudy with starch. I
agitate
> > the bag a lot and try to get as much "stuff" out of it as possible
through
> > out the process. After a while the cloudiness is far less as I assume
that
> > the starches have converted to sugar. It is really not a big deal.
>
> Any idea what efficiency you're getting from these grains?
>
I did some testing when I started designing our own kits and found that I
got 20 pppg from pale malt and but 10 from wheat. The absence of hulls
makes wheat more difficult to move water in and out of.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
Mark R
FrOg <fr...@nunya.com> wrote in message
news:dtm48vo8sqd2bcu1s...@4ax.com...
I think at http://home.elp.rr.com/brewbeer/ you can find the formula for
converting grain to extract (dry and liquid). Just scroll down toward the
bottom of the page. It's in pdf format. Then it would depend on what you can
get your hands on.
Convert your numbers and go with Mike's suggestion.
Mark R
Dan Listermann
for what you describe. It will lauter up to five pounds.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
"Mark R" <markno...@ev1.net> wrote in message
news:v8660qq...@corp.supernews.com...
Brian Lundeen
>
> Use a sock, if necessary.
>
Brian
Brian Lundeen
> Nobody debates that the bag method is inefficient. Typically I don't
count
> on much beyond 15 or 20 PPPG. The grains are there for flavor mostly, any
> sugar is an extra. I rarely use more than two pounds, usually just a
pound.
>
So you are saying grains contribute flavour independently of sugars?
If that's the case, everybody should be no-sparge mashing. With the reduced
efficiency, you need more grains to reach your target gravity, and therefore
more flavour will be imparted to the beer.
Brian
MDixon
> Do that and repeat with a bag. The bag may be the key.
Experiment and writeup are complete. I will post a new thread so the
information doesn't get lost. You can get there from my main page if the
other post doesn't show up...
Cheers,
Mike
www.ipass.net/~mpdixon/homebrew.htm
Dan Listermann
but I want the flavor. To calculate the OG, I may just skip the
contribution the grains make or discount it a lot compared to mashing.
--
Dan Listermann
Check out our E-tail site at www.listermann.com
Free shipping for orders greater than $35
and East of the Mighty Miss.
"Brian Lundeen" <blun...@spam.rrc.mb.ca> wrote in message
news:b5vhf5$68j$1...@canopus.cc.umanitoba.ca...
Mark R
Mark R