Assistance in converting an AG recipe to extract.

[xpostmanx]

G'day All,

I was hoping for some help adjusting this to an extract brew.

Source: https://www.brewtoad.com/recipes/summer-freedom-ale

Original:
8.0 lb Pale Malt, 2 Row
1.0 lb Torrified Wheat
0.75 lb Caramel Malt 20L Briess
1.0 oz Saaz (CZ) 60 min
1.0 oz Saaz (CZ) 5 min
California Ale Yeast White Labs WLP001 73.0%
2.0 oz Ginger Root (Fresh) 5.0 min Boil
1.0 tsp Irish Moss 15.0 min Boil
1.0 lb Honey 10.0 min Boil
1.0 oz Bitter Orange Peel 5.0 min Boil

Extract:
4.8 lb LDME (would a pale dry extract be preferable?)
0.6lb Dry Wheat Extract
0.45lb Maltodextrine

1.0 oz Saaz (CZ) 60 min
1.0 oz Saaz (CZ) 5 min
California Ale Yeast White Labs WLP001 73.0%
2.0 oz Ginger Root (Fresh) 5.0 min Boil
1.0 tsp Irish Moss 15.0 min Boil
1.0 lb Honey 10.0 min Boil
1.0 oz Bitter Orange Peel 5.0 min Boil


(And then into metric)

2.2kg LDME
250gm Dry Wheat Extract
200gm Maltodextrine
28gram Saaz 60mins
28gram Saaz 60mins
50gram Grated Ginger
1.0tsp Irish Moss
450grams Honey
28gram Bitter Orange Peel.

And according to my phone this should result in:

OG: 1.054
IBU: 21.1
ABV: 5.3
Colour: 5
FG: 1.014

I will probably do a 5L trial, but does it sound reasonable? The torrified wheat/wheat extract is probably what concerns me most.

 

[GibboQLD]

2.2kg LDME
250gm Dry Wheat Extract
200gm Maltodextrine
28gram Saaz 60mins
28gram Saaz 60mins
50gram Grated Ginger
1.0tsp Irish Moss
450grams Honey
28gram Bitter Orange Peel

G'day postman -- guessing the second hop addition was meant to be 5 minutes like the original recipe? Also, I'm not sure the honey has been calculated as fermentable in your recipe, since my calculations put the ABV closer to 6%.

Wheat is typically used in Golden/Summer ales to lighten body/flavour and for head retention, and I've found wheat DME to be pretty good at doing a similar job.

Is the use of maltodex intended to keep everything as extract/adjunct, or would you consider a spec grain steep?

This is how I'd convert the original recipe -- not sure how close it would be to the original beer since I haven't had it for some time:

Summer Freedom Ale
Other: Golden or Blonde Ale

Recipe Specs
----------------
Batch Size (L): 18.9

Original Gravity (OG): 1.054
Final Gravity (FG): 1.012
Alcohol by Volume (ABV): 5.46 %
Colour (EBC): 14.0
Bitterness (IBU): 18-ish (late addition of honey throws the numbers a little)
Balance Value (BV): 0.73 (balance shifted towards sweet)
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg Dry Malt Extract - Light
0.450 kg Honey (late addition @ 10 Minutes)
0.250 kg Dry Malt Extract - Wheat
0.200 kg Med Crystal (i.e. 60L-ish)
0.200 kg Carapils

Hop Bill
----------------
30.0 g Saaz (CZ) Pellet (3.3% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
30.0 g Saaz (CZ) Pellet (3.3% Alpha) @ 10 Minutes (Boil) (1.6 g/L)

Misc Bill
----------------
5.0 g Irish Moss @ 15 Minutes (Boil)
30.0 g Bitter Orange Peel @ 5 Minutes (Boil)
60.0 g Ginger Root (Fresh) @ 5 Minutes (Boil)

Spec grain steep @ 65-70° C for 30 Minutes.
Fermented at 20°C with California Ale Yeast

 

[xpostmanx]

Thank you for the response.

My experience is quite limited and was looking for perhaps the easiest path at this stage, hence the maltodextrine rather than a steep. I read of conjecture about its use, but I don't really understand the impact it has until I get to drink some. (I have 2 different batches down atm, one with and one without maltodextrine. I'm sure I'll soon find out).

I did have an error on the metric hop schedule and will correct.