Extract conversion question

Post #1 made 9 years ago
I have a recipe that calls for 6.6 pounds of "Briess CBW Traditional Dark Malt Extract Syrup" that I'd like to convert to BIAB. There are no other grains in the recipe. I went to the Briess site and found this "Produced from a big grist, this intense malty flavored extract is excellent for color adjustment. Ingredients: Base Malt, Caramel Malt 60L, Munich Malt, Black Malt." and 30 degrees (8 degrees Plato).

Recipe is for 5 gallons @ 1.046-1.050 20 SRM

Any idea how to figure out the percentages of those ingredients as grains? I'd just go with the LME but it is quite spendy!

TIA
Blog: http://littlehouseonthesandpit.wordpress.com/
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Post #2 made 9 years ago
How does this look?

Type: All Grain
Date: 12/1/2010
Batch Size: 19.00 L
Brewer: Legless Brewing
Boil Size: 21.75 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 74.07 %
0.50 kg Munich, Light (Joe White) (9.0 SRM) Grain 12.35 %
0.35 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.64 %
0.20 kg Carafa I (337.0 SRM) Grain 4.94 %



Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.79 % Actual Alcohol by Vol: 0.65 %
Bitterness: 0.0 IBU Calories: 90 cal/l
Est Color: 20.2 SRM Color: Color


Just need to throw in some hops and your away.
"It's beer Jim, but not as we know it."

Post #3 made 9 years ago
Thanks!
Looks great by the numbers. But is there a a way to estimate (rule of thumb) % for each because you could crunch different amounts and get to the same numbers but have a totally different flavor profile. I'd say 75% base malt is a pretty good start (60-80). Carafa @ 5% makes sense with how dark it is. How is the balance for the caramel and munich determined? I would have guessed more munich but by how much?
Blog: http://littlehouseonthesandpit.wordpress.com/
Facebook BIAB Group: http://www.facebook.com/group.php?gid=7 ... 978&ref=nf

Post #4 made 9 years ago
My personal choice would be to have 1kg of Munich, because I love the flavour it imparts. The reason I kept it low was to stick to the original recipe you had 1046 - 1050 OG.

You could always use a dark munich and use more while cutting back on the crystal. Make the recipe along the lines of 75, 15, 5 & 5% ???

I don't have a rule of thumb, I just fly by the seat of my pants :)
"It's beer Jim, but not as we know it."
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