2 replies to this topic

[MetlGuy]

I had this saved from the GB. Posted by gantino originally.ALL-GRAIN TO EXTRACTAmount of pale malt x .8125 = amount of liquid malt extract(example: 8 lbs. pale malt x .8125 = 6.5 lbs. liquid malt extract)Amount of pale malt x .6875 - amount of dry malt extract (DME)(example: 8 lbs. pale malt x .6875 = 5.5 lbs. dry malt extract)Amount of wheat malt x .937 = amount of liquid wheat malt extract(example: 6.5 lbs. wheat malt x .937 = 6.1 lbs. liquid malt extract)EXTRACT TO ALL-GRAINAmount of liquid malt extract x 1.23 - amount of pale malt(example: 6.6 lbs. liquid malt extract x 1.23 = 8.1 lbs. pale malt)Amount of dry malt extract x 1.45 - amount of pale malt(example: 5 lbs. dry malt extract x 1.45 = 7.25 lbs. pale malt)Amount of liquid wheat extract x 1.07 - amount of wheat malt(example: 6.6 lbs. wheat extract x 1.07 = 7 lbs. wheat malt)MOST ALES:Primary-ferment at 68-72ºF (20-22.2ºC) for 5 to 7 days.Day 7: Date_______________ S.G._____________(1.020 or lower)The vigorous fermentation should now be complete.Gently rack (siphon) to secondary fermenter.CAUTION: Do not disturb sediment on the bottom of fermenter.Take and record Specific Gravity (S.G.).Re-Attach Airlock.Secondary-ferment at 68-72ºF (20-22.2ºC) an additional 7 to 10 days.Day 14: Date_______________ S.G._____________Take and record Specific Gravity (S.G.).Mix priming sugar with 1 cup of water.Bring to a boil for 1 minute.Pour hot priming sugar into a plastic bottling bucket.Gently rack (siphon) the beer into bottling bucket.CAUTION: Do not disturb sediment on the bottom of fermenter.Fill bottles, leaving about one inch of space beneath the cap.Cap your bottles tightly.Store the bottles at room temperature 65-75ºF (18-23ºC) in a dark place for 14 days or until fully carbonated.MOST LAGERSPrimary-ferment (Lager) at 50-55ºF (10-12.8ºC) for 7 to 10 days. Start fermentation at Ale temperatures 68-72ºF (20-22.2ºC) until signs of fermentation are evident. Begin to lower temperatures to desired fermentation temperature. Lower 10 degrees over each 12 hour period until temperature is reached.Day 7: Date_______________ S.G._____________(1.020 or lower)The vigorous fermentation should now be complete.Gently rack (siphon) to secondary fermenter.CAUTION: Do not disturb sediment on the bottom of fermenter.Take and record Specific Gravity (S.G.).Re-Attach Airlock.Secondary-ferment at 50-55ºF (10-12.8ºC) an additional 3 to 4 weeks.Day 21: Date_______________ S.G._____________Take and record Specific Gravity (S.G.).Mix Priming Sugar with 1 cup of water.Bring to a boil for 1 minute.Pour hot Priming Sugar into a plastic bottling bucket.Gently rack (siphon) the beer into bottling bucket.CAUTION: Do not disturb sediment on the bottom of fermenter.Fill bottles, leaving about one inch of space beneath the cap.Cap your bottles tightly.Store the bottles at room temperature 65-75ºF (18-23ºC) in a dark place for 14 days or until fully carbonated.

[phloop]

Thanks for that math info. I was looking for that.

[earthtone]

if a mod picks this up, it should prolly move to reg. beer forum not recipes... not a biggee but I thought I'd post it in.Great info, makes it nice and easy as a resource to convert the mainly AG recipes that get posted on your own. gj.