![]() You’ll likely notice a percent of efficiency listed on the all-grain recipe being converted. If you are having trouble identifying the correct substitute, post on the AHA Forum or talk to the staff at your local homebrew shop ( Find a Homebrew Shop). ![]() Luckily, there are malt extract versions for nearly all types of base malts. Pale, 2-row, Maris Otter, Pilsner, wheat, rye, 6-row are all common base malts that you’ll likely run into. The exception would be wheat or rye beers which can sometimes use equal parts pale and wheat/rye as the base malts. ![]() Identify the Base Maltīase malt, where nearly all the fermentable sugar in an all-grain recipe is derived, is easily identifiable as a light-colored malt that takes up a vast majority of the grain bill. Luckily, the process of converting all-grain recipes to extract is simple, and we’ll show you how!Īll-grain brewers can adopt the same process, but backwards, to determine appropriate amount of base grains in stead of extracts. It can be frustrating as an extract brewer to find a great recipe only to see it formulated for all-grain.
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