n00b question I think...

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basisforaday

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So I've been brewing for a few months, only extract brews, and I have a question...Why do some recipes call for a part of the malt to be LME and one part to be DME of the same type of extract? Is there a reason for this?
 
Most likely they were either converting from an all grain or they were shooting for a particular OG. DME can be purchased and used incrementally easily, wheras LME is in many places only available in 3.3 lb cans and not storage friendly.
 
yes, thers a whoops...but you can easily tell he means DME has more body than LME

I'm a noob. I knew one was supposed to be LME but I was really curious as to which.

Given this, would it be best to use all DME instead of using any LME?
 
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