redjameskidd
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- Oct 17, 2008
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Howdy. I'm an intermediate homebrewer, looking to brew a porter next, and I have been noticing an interesting phenomena in porter recipes. Curiously, the great majority seems to call for amber or dark malt extract in addition to chocolate and black patent, as opposed to just using light malt extract and darkening with grain.
Why is this? As far as I know, there's no benefit to be had from using darker malt extracts when you could have more fresh grain flavor/color from your specialty grains. Why use dark extract when I can just steep more chocolate malt for a more authentic experience?
Why is this? As far as I know, there's no benefit to be had from using darker malt extracts when you could have more fresh grain flavor/color from your specialty grains. Why use dark extract when I can just steep more chocolate malt for a more authentic experience?