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Old 09-07-2007, 01:33 PM   #21
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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I've never run across the extract twang, so I can't address it.

PM lets you work with specialty grains that cannot be steeped, opening more options. This is probably of more value on the Dark Side.
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Old 09-07-2007, 04:02 PM   #22
Jul 2007
Posts: 136

As a trial I'm going to do a PM with my brewers best english brown ale recipe.
So, what kind of grain should I use to substitute for the liquid malt for a brown ale?

Also, rather than include the specialty grains with the base grains, why not always do 4 lb of base grain, and steep the specialty grains separate?

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Old 09-07-2007, 06:56 PM   #23
brewitnow's Avatar
Jul 2007
Washington, DC
Posts: 83

This is some interesting info on grains:

Some specialty grains give only color/flavor, and are good for steeping. Others do impart sugars and should/can be mashed along with the base malt.
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Old 09-08-2007, 03:29 AM   #24
SW Brewer
May 2007
Albuquerque, NM
Posts: 206
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I am skeptical of lme, so I always use DME now. I have not had a twang from my extract batches, but I do notice a cleaner, crisper finish in my PM batches, even when I use liquid yeast starters in both. That being said, I still like extract batches every now and then for ease of brewing, and have a few recipes that I really like. I am brewing a high gravity IPA from extract right now, but started doing late extract additions and have gone to 4 gallon boils to help the end result as well.

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