Joeywhat
Well-Known Member
OK, I figured this had been answered but my search turned up little (or my google-fu is weak today...). What differences are there between a light and dark extract? I'm talking specifically about liquid for my purposes but if dry extract is different then I'd like to know.
For instance, is there ANY difference short of color between an 'extra light' and 'light' extract? What about 'light' and 'amber' or 'dark'? From what I've seen some of the darker extracts have crystal or other grains added in as well. Is the a rule or does it depend on who's making it?
Ultimately what I'm wondering is how going from light extract to extra light will effect my recipe. I'm going to add some darker grains and want to keep color light, so I was going to switch to the lighter extract. However if that also means I get a more watered down taste I'll just deal with the darker color.
For instance, is there ANY difference short of color between an 'extra light' and 'light' extract? What about 'light' and 'amber' or 'dark'? From what I've seen some of the darker extracts have crystal or other grains added in as well. Is the a rule or does it depend on who's making it?
Ultimately what I'm wondering is how going from light extract to extra light will effect my recipe. I'm going to add some darker grains and want to keep color light, so I was going to switch to the lighter extract. However if that also means I get a more watered down taste I'll just deal with the darker color.