I'm in the process of converting an AG porter recipe to a partial mash, and am hoping to use LME as my extract portion of the partial. Should I not use Dark LME? Intuitively, this seems to make the most sense (dark beer would use dark extract), but a quick search of the forums resulted about a dozen threads saying "I accidentally bought Dark LME, what can I do with it??" to which there are many responses of "not much!"
So what should I use? Is it OK to just use Light LME with a partial mash porter recipe? And why is Dark LME so stigmatized (and why is it still produced if it has such little use)?
Thanks in advance.
So what should I use? Is it OK to just use Light LME with a partial mash porter recipe? And why is Dark LME so stigmatized (and why is it still produced if it has such little use)?
Thanks in advance.