goplayoutside
Well-Known Member
Hello to all --
I brew with extract and specialty grains, and I want to convert my old recipes to get all my fermentables from light DME for two reasons:
1) That way I am not stuck using whatever amber or dark LME the local LHBS has on hand and never knowing what's in it (I am hoping this will help my brews to be more consistent in the future).
2)I also always get residual sweetness with LME so won't be using it any more.
I already know how to covert between LME and DME. Here is my question:
What specialty grains should I use, and in what amounts, to replicate amber or dark extract if I am starting with light DME? I am aware that there is room for creativity here but I am looking for the experienced word on what to do I do if my recipe calls for Amber or Dark extract. Beersmith just coverts all extracts to pale malt.
Thanks for your help!
I brew with extract and specialty grains, and I want to convert my old recipes to get all my fermentables from light DME for two reasons:
1) That way I am not stuck using whatever amber or dark LME the local LHBS has on hand and never knowing what's in it (I am hoping this will help my brews to be more consistent in the future).
2)I also always get residual sweetness with LME so won't be using it any more.
I already know how to covert between LME and DME. Here is my question:
What specialty grains should I use, and in what amounts, to replicate amber or dark extract if I am starting with light DME? I am aware that there is room for creativity here but I am looking for the experienced word on what to do I do if my recipe calls for Amber or Dark extract. Beersmith just coverts all extracts to pale malt.
Thanks for your help!