thehopbandit
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- Joined
- Oct 30, 2012
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So I am aware that in order to convert base malt from an all-grain recipe to LME, you multiply by .75 and to convert to DME, by .60. However, what I am not aware of is how do you determine the correct, corresponding LME or DME to replace the base grain from that recipe.
There are so many different kinds of extract (Light, Extra Light, Amber, and so on). How does one determine which type of DME/LME to replace the base grain in a recipe? Thanks!
There are so many different kinds of extract (Light, Extra Light, Amber, and so on). How does one determine which type of DME/LME to replace the base grain in a recipe? Thanks!