I've decided that my next batch will be the Murphy's Irish Stout from Clone Brews.
The recipe calls for the following fermentables:
4 lb. Mountmellick light LME
1 lb. Munton's light DME
1/2 lb. cane sugar
I'm wondering what the difference would be if I subbed in some Dark DME for 1 lb of the light DME and 3.5 lbs Munton's Light DME for the Mountmellick? I'd rather use Munton's DME or maybe fresh LME just because I think DME and fresh LME give a better tasting beer. Who knows about canned malt syrup that has been imported... personally I'm not sure I trust it. Has anyone else used this Mountmellick light LME?
What exactly is the point of Dark DME anyways? I've never seen a recipe call for it if it has specialty grains in it.
The recipe calls for the following fermentables:
4 lb. Mountmellick light LME
1 lb. Munton's light DME
1/2 lb. cane sugar
I'm wondering what the difference would be if I subbed in some Dark DME for 1 lb of the light DME and 3.5 lbs Munton's Light DME for the Mountmellick? I'd rather use Munton's DME or maybe fresh LME just because I think DME and fresh LME give a better tasting beer. Who knows about canned malt syrup that has been imported... personally I'm not sure I trust it. Has anyone else used this Mountmellick light LME?
What exactly is the point of Dark DME anyways? I've never seen a recipe call for it if it has specialty grains in it.