[COHO] Conversion rates question

[J Shilling]

#1 is not an exact measurement because our efficiencies vary especially when it comes to all grain.  But if you use an efficiency around 70% in pro mash and look through the clone brew books you end up at about 7 lbs extract = 10 lbs malt grain.  Of course DME has more sugar by the pound than LME so its probably a little more than the 10 lbs of grain to match 7 lbs, and like wise probably a little less to match LME.  But you will see it pretty much 3.5 lbs extract (D or L) = 5 lbs of grain in the recipe books.

#2 The longer your water contacts the grain the more sugar will dissolve in to it.  So if you can recirculate and saturate the water with the sugar you will get more than fresh hot water trickling through and out in to your brew pot only passing the grain bed once.

#3 Hell no.  What kind of life would that be?

Hope that helps.  I know you'll get some more good input from the rest of the crew.

Watch for some rain over there.  I dumped like mad for an hour or so here in Eugene.

J Shilling 
  ----- Original Message ----- 
  From: Huntkng at aol.com 
  To: coho at lists.bendtel.net 
  Sent: Thursday, June 28, 2007 7:57 PM
  Subject: [COHO] Conversion rates question


  Hello group,

  A couple quick questions for you guys and gals.  I'm brewing a California Common right now (it is boiling away as we speak).  I always drink a beer or two while I wait for the boil.  This gives me way to much time to ponder the meanings of life and other deep subjects.  

  My first question is:  
  #1)
  I brew some all grain, some partial but I have never brewed an all extract beer.  In your opinion (I can't find an equivalency chart) how much does 1 (one) pound of dry extract =  in 2 American row  and how much Liquid Malt does it take to replace an equivalent amount of American Two Row (i.e. 7 pounds of liquid extract equals X amount of Two Row compared to an all grain recipe??  Example:  one pound of Two Row Malt equals X amount of DME or Liquid extract. 

  #2)
  Why re-circulate wert?  Why not just use a continues stream of 170 degree water?  What is the benefit of re-circulating?  Isn't there a chance that the husk bed might strain out some of the sugars by re-circulating?

  #3)
  Back to the meaning of life issue; would life be as good without a fermented all grain beverage?

  Back to my beer now.

  Thanks!
  Bill 

  William Herrick
  PO Box 7499
  Bend, OR 97708
  (541) 318-8862 - Wk
  (541) 410-5881 - Cell
  (541) 318-0083 - Fx





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