Munich LME is available from my LHBS. Would it replace an equivalent amount of the actual grain in a AG recipe when converting to extract?
For example, if an AG recipe called for 25% of the grain bill to be Munich would you replace 25% of your LME with Munich LME for an extract version?
munich LME is in general 50% munich and 50% pale. Ask your LHBS and I am sure they will help you out.
On a similar question, is there a general rule of thumb for Amber extract? I know this is one of the wildcard extracts but is there any guestimate?
You use 25% more grain than extract and I believe the extract is 50% 2-row and 50% munich.
If i made an extract batch with 6lbs of Munich LME (which i bought from AHS), is that still going to turn out ok? Im also adding 2lbs of specialty grains for a Oktoberfest-Ale recipe that I am trying.
Great! I thought it was probably a mix of pale and Munich but I wasn't sure of the ratio. Thanks!
Much like the response from AHS, most brew shop owners should know what they are selling and can be a great reference. Also, companies like Briess have nice websites devoted to information about their products (like malt extract).