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Way to figure out extract amounts and specialty grains for recipes?




I have about 5 lbs of uncracked various grains in my beer fridge. I am looking to do a few simple extract brews utilizing them as specialty grains in addition to liquid (or dried) extract. Is there a way to figure out starting gravities from specialty grains and extract? I have seen mention of this on a few pages (in 1 gallon of water this extract will give blah blah spg, etc) but how do you figure out what the extract grains can add to it?

Also, is there a chart that shows what specialty grains goes well with what type of beer?

I want to keep my beers simple. For example a dry stout: 1 lb of roasted barley, 6 lbs gold extract, 2 oz chinook, safale s-04. I got this recipe from a NB kit, and I need more recipes like that!



 

For me, and I'm sure this is the case with many, learning how to formulate recipes is something that happens over time.  Start by researching specific grains to learn what flavors they'll contribute to a beer.  That'll give you an idea and you'll start learning first hand what flavors they offer with every batch you brew. 

If you're looking for some literature I'd recommend "Designing Great Beers" by Ray Daniels.  Its not a recipe book but offers a break down of each style in terms of ingredients and percentages used.

The BJCP guidelines offer a list of ingredients generally used in each style.

If you're into podcasts, check out The Jamil Show on the Brewing Network.  He did a show on every style explaining the history of the style, givesworld class examples and includes a recipe that nails the style.  If you're not into podcasts, check out his book "Brewing Classic Styles".

If you're looking for a recipe for a specific style or help formulating a recipe just ask.

 

Another easy way to solve this dilemma is to go to beertools.com.
A simple, free recipe program, with a huge library of recipes.  You can plug in an ingredient or two & pull up recipes that contain them.
And, you can buy an upgrade.

 

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