Extract Conversion

[jeffpn]

I found a recipe I think I'd like to try. Normally, I like to keep my conversions painfully simple. I think this recipe may use grains I usually don't use. How would you convert this extract to 75% efficiency BIAB?

3.3 lb Munich LME
1 lb Amber DME
1 lb Corn sugar

Can I use flaked corn instead of corn sugar in the mash?

http://www.brewersbestkits.com/pdf/1005 ... Recipe.pdf

 

[UgliestLemming]

Briess lists their munich malt extract grist here: Look at CBW Munich
50/50 Munich with a base malt.

BYO Stated Amber extract is typically 90 percent to 95 percent pale malt, up to 5 percent crystal malt, and/or up to 3 percent chocolate or black malt. Reference(It's an old one so...)

Corn sugar must just be to lower FG, for mouthfeel reasons.. or maybe just to boost OG easily... I don't think flaked corn would do the same but could be wrong.

 

[jeffpn]

I've not run across that CBW link before. That should be helpful. Thanks. I've used the other link lots. I immediately recognized the percentages from that site.

 

[jeffpn]

I guess I'm looking for someone to hold my hand, really. Considering also the steeping grains as listed in the link of my OP, I've come up with this. Does it look feasible?

5 lb Pilsner
2 lb Vienna
2 lb Munich dark
1 lb Crystal 80
1 lb corn sugar

 

[jeffpn]

Ok, here's what I decided.

 

[UgliestLemming]

Yeah seems close to what the extract version would be, in my opinion. Hopefully it's tasty!

 

[jeffpn]

I'll tell you in 3 months!