How are all-grain recipes converted to extract?
All fermentables (malt extract syrup, dry malt extract, grain malt, sugar, honey, etc.) cause an increase in the specific gravity of the solution when added to water. A common way to measure how much the specific gravity increases is the number of SG points of increase when a pound of the ingredient is added to one gallon of water. Most fermentables used for beer are in the range of 25-45 points per pound per gallon. Values for many of these ingredients may be found in the references mentioned in the Bibliography section. When substituting one fermentable for another, use the ratio of the specific gravity contributions of each ingredient to scale the one you will use to the amount that will provide the desired SG contribution. Example: You have an all-grain recipe that calls for 8# of Malted Barley, and you want to replace it with extract syrup. One of my references lists the SG contributions of these ingredients as approximately 30 points for the grain and 36 points for the syrup per
