How can I use light extract in place of amber?

Apendecto · Feb 12, 2010

I've got a great recipe for a porter that called for amber extract. I've heard that the difference between light and amber is something that has been seeped to give it a different color.

What would I need to seep in order to be able to use light extract in place of amber?

Thanks.

tom777 · Feb 12, 2010

Steeping some chocolate malt specialty grains would help with the color. But, porter recipes probably already call for that even when using amber or dark extract so you might still come up a bit light on color.

david_42 · Feb 12, 2010

Add 8 oz. of dark caramel (C80L to C120L) to the steeping grains.

maida7 · Feb 12, 2010

david_42 said:
Add 8 oz. of dark caramel (C80L to C120L) to the steeping grains.

+1 Some darker crystal is what your looking for.

bknifefight · Feb 12, 2010

It is a good habit to use only light DME. This way you have a better understanding of formulating recipes in an AG sense of things.

Synovia · Feb 12, 2010

Apendecto said:
I've got a great recipe for a porter that called for amber extract. I've heard that the difference between light and amber is something that has been seeped to give it a different color.

What would I need to seep in order to be able to use light extract in place of amber?

Thanks.

Do you have any Beer Software? Most of them will convert it for you.

Apendecto · Feb 12, 2010

Sounds good.

I can get huge bags of DME for cheap but I don't want to compromise the recipe. If it's just color, I'm not worried about it. But if there are any flavor differences, I'd like to match it.

I do have a trial of Beer Smith, but I haven't messed with it enough to know how to do the conversions of light and amber malt extract.

Thanks.

How can I use light extract in place of amber?

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How can I use light extract in place of amber?

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