Question on ingredient substitution

I've got 3.5# of dark liquid extract that I need to use and have been looking for recipes that might work.

I have a partial mash London Porter recipe I've made before that calls for 4# of dark extract.

I'm not sure what grain ingredients to modify to make up for the "missing" half pound of dark LME. I have light DME that I use for yeast starters, etc, and could sub that, but I know it would affect the color, etc.

Here's the grain bill for the recipe:

2.5# Maris Otter Pale Malt
.5# Crystal 60L
.5# Chocolate malt

Any advice on what to modify would be greatly appreciated. Thank you in advance!

I wouldn't worry about making up the specialty grains. Just add 1/2 lb of light LME.

Assuming equal color/flavor contribution from the dark LME and the specialty grains, the adjustment would be about 1 ounce of chocolate malt.

david_42 said:

I wouldn't worry about making up the specialty grains. Just add 1/2 lb of light LME.

Assuming equal color/flavor contribution from the dark LME and the specialty grains, the adjustment would be about 1 ounce of chocolate malt.

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Many thanks, David!