Irish Red Ale

Conno · Dec 4, 2006

Hi
I got some Dark Oak Ale going in the secondary at the moment and am about to start an Irish Red Ale. The kit says to add 1-1.5kg of sugar but I want to substitute with dry malt extract. Should I use a light or dark dme. I imagine a light would be more appropriate but just thought I would ask.
Thanks

Conno · Dec 5, 2006

Light dry malt extract it is so.

david_42 · Dec 5, 2006

The lighter the color of your DME the better for a Red or a Pale.

sonvolt · Dec 5, 2006

If you use specialty grains to steep or partial mash, there is never a reason to use anything but the very lightest malt extract. Adjust with color with your steeping grains.

Conno · Dec 6, 2006

I thought so, thanks very much

disaffected · Dec 6, 2006

Remember to take into account the relative fermentability of sugar versus malt when you calculate quantities for substitution in a recipe, else you'll miss your target gravity, body, and flavor profile. Sugar is 100% fermentable. DME and LME vary from brand to brand and batch to batch, and can range anywhere from 50% to 80% fermentable.

Irish Red Ale

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Irish Red Ale

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