Extract Breakdown

Is there a website that has some sort of a database of all the Extract's Breakdowns? When I go to Northern Brewer they give a pretty good description there of their stuff and what their extract is made of, what it should be used for, etc. I didn't know if there is a database that has all different sorts combined? Just would like to have one source when figuring out recipes instead of jumping from vendor to vendor to try and pinpoint my "flavors".

The problem is, they're all different. So NB's "amber" isn't necessarily the same thing as somebody else's.

You have to go to each manufacturer's website and then maybe they tell you what the breakdown is. Briess tells you that their Bavarian Wheat is 65% wheat, 35% barley. But they don;t tell you how much carapils in their light and pilsen extracts.

That would be a great database for someone to start.

amarsolek said:

That would be a great database for someone to start.

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Most good recipes will specify what they mean. Besides, you're almost always better off using a pils or 2-row extract base and then getting your color and malt complexity from steeping grains.