Convert my AG SBJPA Recipe to Extract w/ Steeped Grains

[Evan!]

It's been so damn long since I did an extract batch, but I'm writing an article on homebrewing for a magazine and I need to include a recipe (along with directions), and I'd like to give them something relatively easy to start with...which means extract. So I need (obviously) amounts, which I can do, but it's really about the process. What temp do I steep the grains @? 150? It's literally been 3 years since I did this, so I just need a little help.

Here's my original AG recipe:

Sweet Baby Jesus Pale Ale v3.0

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A  American Ale, American Pale Ale

Min OG:  1.045   Max OG:  1.060
Min IBU:    30   Max IBU:    54
Min Clr:     5   Max Clr:    14  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       20.50
Anticipated OG:          1.052    Plato:             12.80
Anticipated SRM:           7.6
Anticipated IBU:          46.0
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:   12.22    Gal
Pre-Boil Gravity:      1.047    SG          11.57  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 82.9    17.00 lbs. Pale Malt(2-row)              America        1.036      2
  7.3     1.50 lbs. Victory Malt                  America        1.034     25
  4.9     1.00 lbs. Crystal 40L                   America        1.034     40
  4.9     1.00 lbs. Munich Malt(light)            America        1.033     10

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Magnum                            Pellet  14.00  39.8  60 min.
  0.50 oz.    Centennial                        Whole    8.50   2.7  10 min.
  1.00 oz.    Cascade                           Whole    5.75   3.6  10 min.
  1.00 oz.    Centennial                        Whole    8.50   0.0  0 min.
  1.00 oz.    Amarillo Gold                     Whole   10.00   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

DCL Yeast US-56 Safeale American Ale Yeast


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   20.50
Water Qts:   13.00 - Before Additional Infusions
Water Gal:    3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.63 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :       0  Time:   0
Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 4.89 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

[Evan!]

And here's my try at extract w/ grains:

Sweet Baby Jesus Pale Ale v3.0

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A  American Ale, American Pale Ale

Min OG:  1.045   Max OG:  1.060
Min IBU:    30   Max IBU:    54
Min Clr:     5   Max Clr:    14  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       14.50
Anticipated OG:          1.054    Plato:             13.42
Anticipated SRM:          10.0
Anticipated IBU:          45.2
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:   12.22    Gal
Pre-Boil Gravity:      1.049    SG          12.13  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Extract   SRM
-----------------------------------------------------------------------------
 75.9    11.00 lbs. Generic DME - Light           Generic        1.046      8
 10.3     1.50 lbs. Victory Malt                  America        1.004     25
  6.9     1.00 lbs. Crystal 40L                   America        1.002     40
  6.9     1.00 lbs. Munich Malt(light)            America        1.002     10

Exract represented as SG.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Magnum                            Pellet  14.00  39.0  60 min.
  0.50 oz.    Centennial                        Whole    8.50   2.6  10 min.
  1.00 oz.    Cascade                           Whole    5.75   3.5  10 min.
  1.00 oz.    Centennial                        Whole    8.50   0.0  0 min.
  1.00 oz.    Amarillo Gold                     Whole   10.00   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

DCL Yeast US-56 Safeale American Ale Yeast


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:    3.50
Water Qts:   13.00 - Before Additional Infusions
Water Gal:    3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 3.71 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :       0  Time:   0
Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 3.53 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

[fireballmatt]

When I did extract I think the directions called for steeping in .5 gal for 30 mins at 150F. It's been awhile though.

You may also want to recommend they put their grains in something like cheesecloth. Makes life SO much easier. I remember my first brew I clogged the hell out of my funnel and it was a total PITA.

[BrewMeister Jeff]

2 gallons for 30 minutes. Also do you think someone is going to make an 11 gallon extract batch?

[Evan!]

nah, I'll definitely scale it down when I send to the publisher.

And yeah, I DO remember the grain bag part...

Thanks, guys.

[PseudoChef]

Can't really steep Munich malt - that's why JZ always calls for Munich malt extract in BCS.

Also, I know you don't want to get too complicated, but you should make some of that extract a late addition. I don't think you can with circa Windows 3.1 style Promash, but I can throw it into Beersmith if you need.

[Evan!]

Good call on the munich...I'll call for munich DME. Oh, and I'm not going to send the promash printout to the publisher...I'll amend it to be very simple.

[PseudoChef]

Yeah, but a late addition is going to skew hop utilization.

[Evan!]

For the purposes of this article, I don't think it'll matter if the IBU's are a bit off.

[Highlander]

The Crystal potential is closer to 1.025, not 1.002, when steeped.

If you steeped the Victory, Munich and Crystal in a gallon of water for 30 minutes at 150 F and then raised the temp to 170 F and removed the grains, you should be able to get conversion, and essentially a partial/mini mash. Without any sparge you might get 50% efficiency.

My last few batches I have used 5 gallon paint strainer bags for the grains. Holds 6 lbs of grains easily. They are obtainable, cleanable, and reusable. A pack of 2 at Lowes is $3.00.