Dark_Ale

Recipes 

I'm gonna be making a barley wine soon, British 2row maris otter as my base malt. I am using 18Lbs of Maris otter so I should be around 1.094.
If for some reason I miss my gravity and its a little low, which malt should I make up my loss with.....
Dry malt, Extract, Light, Dark? Canned, Bulk?
Thanks

Spyk'd

Recipes 

I'd use DME as it's very consistent and predictable. There's an equation for determining gravity points per pound, uhm, .176/lbs. IIRC.

__________________
Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale

Got Trub?

Recipes 

Light or extra light DME is best. You get 45points/pound/gal - ie 1 lb in a gallon will raise your gravity by 0.045. In 6 gals it would raise it 0.0075.

GT