Extract vs All-Grain
When each method shines, and how YeastCoast treats them seriously.
Both extract and all-grain can make excellent beer. The difference is where fermentable sugar comes from and how much process control you want.
Extract
Liquid or dry malt extract supplies most gravity. You may steep specialty grains for color and flavor. Efficiency is effectively 100% for extract additions — calculators should not apply mash efficiency to LME/DME.
All-grain
You mash crushed malt to convert starch. Efficiency (often ~70–80%) affects OG. Mash temperature, sparge, and boil volume matter more.
Partial mash
A small mash plus extract — a bridge when you want grain character without a full system.
YeastCoast stores method on each variant and calculates accordingly. Fork a public extract recipe into all-grain (or the reverse) as a new variant when you change the process.