Extract to All-Grain Conversion Calculator
Created by: Sophia Bennett
Last updated:
Convert equivalent fermentable contributions between extract and all-grain recipe formats.
Extract to All-Grain Conversion Calculator
HomebrewingConvert fermentable equivalents across LME, DME, and all-grain
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What is an Extract to All-Grain Conversion Calculator?
This calculator converts fermentable equivalents between liquid malt extract (LME), dry malt extract (DME), and all-grain inputs. It allows brewers to adapt recipes across different brewing methods while preserving target gravity contribution.
Conversion is especially useful when moving from starter kits to all-grain systems, or when ingredient availability requires switching between extract and grain.
Conversion Formula Basis
Equivalent Points = Weight × Potential (PPG), adjusted for brewhouse efficiency.
Typical planning assumptions are LME ≈ 36 PPG, DME ≈ 44 PPG, and base grain around 36 PPG before efficiency losses. All-grain equivalents are corrected by your brewhouse efficiency.
The tool focuses on fermentable contribution. Sensory profile, color, and finish still depend on ingredient choice and process details.
Example Conversion Scenario
Replacing a DME-based fermentable bill with all-grain usually requires more total grain weight, especially when brewhouse efficiency is below high-70% ranges.
Running equivalent points before brew day helps preserve OG targets while adapting recipe format.
Applications
Use this calculator for recipe migration between extract and all-grain, substitute planning, and cost comparisons across brewing methods.
It is also helpful for creating hybrid recipes that combine extract and grain while targeting consistent gravity.
Conversion Tips
Use your measured brewhouse efficiency average for realistic all-grain equivalents.
After conversion, recheck bitterness, color, and yeast planning to keep total recipe balance aligned.
Frequently Asked Questions
What does this convert?
It converts fermentable contribution equivalents between liquid malt extract, dry malt extract, and all-grain inputs using practical potential assumptions. This helps brewers adapt recipes across process types while maintaining target gravity intent. It is especially useful when migrating kit recipes to all-grain or adjusting for ingredient availability constraints.
Why include efficiency?
All-grain conversion depends on brewhouse efficiency because grain potential is not fully recovered in real systems. Extract products are effectively pre-concentrated and less sensitive to your mash/lautering losses. Without efficiency correction, all-grain equivalents are often under- or overestimated, leading to missed OG targets and inconsistent recipe outcomes.
Is color/flavor identical?
No. This calculator matches fermentable potential, not complete sensory profile. Malt selection, mash behavior, kettle process, and yeast interaction all influence final flavor and color. Use conversion results as a gravity baseline, then review bitterness, SRM, and process assumptions to preserve intended sensory character when changing recipe format.
Should I recalculate hops after conversion?
Usually yes. Process shifts between extract and all-grain can alter boil gravity and utilization, which may change bitterness outcomes. After fermentable conversion, run an IBU check and adjust bittering if needed. This keeps overall balance aligned with the original recipe intent rather than matching gravity alone.
Sources and References
- Palmer, John J. "How to Brew: Everything You Need to Know to Brew Great Beer Every Time." 4th Edition. Brewers Publications, 2017. Comprehensive guidance on extract to all-grain conversion methods, fermentable equivalents, and recipe adaptation techniques.
- Daniels, Ray. "Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles." Brewers Publications, 1996. Detailed coverage of recipe formulation techniques, ingredient substitution strategies, and process-specific adjustments for extract and all-grain brewing.