rifraf
Well-Known Member
Does anyone know of a table or chart or resource they could point me to in order to base LME to DME + grain conversions?
I see a lot of recipes that call for, say, Amber Malt, and a lot of advice on these forums from people that say "just use extra light DME and use specialty grains for flavor/color" without specifying which grains to steep to approximate the amber color/flavor.
Do most people wing it or is there a resource I haven't stumbled upon that could help? I'd love to start buying DME in large bulk but don't feel confident in my ability to approximate the flavors of various extracts I see in recipes.
Thanks as always!
I see a lot of recipes that call for, say, Amber Malt, and a lot of advice on these forums from people that say "just use extra light DME and use specialty grains for flavor/color" without specifying which grains to steep to approximate the amber color/flavor.
Do most people wing it or is there a resource I haven't stumbled upon that could help? I'd love to start buying DME in large bulk but don't feel confident in my ability to approximate the flavors of various extracts I see in recipes.
Thanks as always!