From what I understand, it changes from company to company. You're best bet is to ask your LHBS (if that is where you got it), the owner would probably know...if not, email the company
I only say this cause I nearly screwed up my recipe converting once because I didn't know the pale/munich ratio in my munich LME. (turns out it was only 25% munich)
Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...
Primary 1:Honey Rye Saison
Up next: Rye Amber Ale, Brett Braggot.