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Old 12-04-2006, 05:57 PM   #1
Conno
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Oct 2006
Ireland
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Hi
I got some Dark Oak Ale going in the secondary at the moment and am about to start an Irish Red Ale. The kit says to add 1-1.5kg of sugar but I want to substitute with dry malt extract. Should I use a light or dark dme. I imagine a light would be more appropriate but just thought I would ask.
Thanks

 
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Old 12-05-2006, 01:27 PM   #2
Conno
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Oct 2006
Ireland
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Light dry malt extract it is so.

 
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Old 12-05-2006, 02:26 PM   #3
david_42
 
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Oct 2005
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The lighter the color of your DME the better for a Red or a Pale.
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Old 12-05-2006, 02:59 PM   #4
sonvolt
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Feb 2006
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If you use specialty grains to steep or partial mash, there is never a reason to use anything but the very lightest malt extract. Adjust with color with your steeping grains.

 
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Old 12-06-2006, 02:05 PM   #5
Conno
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Oct 2006
Ireland
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I thought so, thanks very much

 
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Old 12-06-2006, 02:36 PM   #6
disaffected
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Aug 2006
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Remember to take into account the relative fermentability of sugar versus malt when you calculate quantities for substitution in a recipe, else you'll miss your target gravity, body, and flavor profile. Sugar is 100% fermentable. DME and LME vary from brand to brand and batch to batch, and can range anywhere from 50% to 80% fermentable.

 
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