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Old 10-22-2008, 05:44 PM   #11
Sep 2008
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I always used extra light. I think it's better to get color/flavor from grains and it forces Noobs to at least steep if not PM, also converting pm to AG or vice versa is easy when extra light is used, just convert the extract to base malt and everything else should stay about the same.
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Old 10-22-2008, 05:58 PM   #12
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Mar 2008
Clarkston, MI
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I never thought about this aspect. I'm going to have to go back and change some of my recipes...

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Old 10-22-2008, 06:12 PM   #13
Slappy White
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Apr 2008
Columbia, SC
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How about a combination of different extracts along with the combination of specialty grains? Would that create a more complex beer or just be pointless?
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Old 10-22-2008, 06:24 PM   #14
Post Hoc Ergo Propter Hoc
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Dec 2007
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Originally Posted by Slappy White View Post
How about a combination of different extracts along with the combination of specialty grains? Would that create a more complex beer or just be pointless?
I think it might be pointless, I'm not sure...I believe it is in the Norther Brewer Catalog that they describe the extract they sell, and it pretty much they say IS a combination of 2-row with additional grains as opposed to just taking 2-row and cooking the wort down and down until it carmalizes.

Now if all the maltsers did that it would be pointless...they've done the job for us already...already created a blended extract "grainbill."

BUT if the maltsers are just boiling a wort made only of 2-row down to create several grades of lovibond extracts...then it might be worth a might get some of that complexity you would with using one grade of extract with some steeping grains...

interesting idea to look into.

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Old 10-22-2008, 07:36 PM   #15
Oct 2007
South Florida
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Why dont you put some 2 Row, chocolate malt, crystal (40 or 60) and black patent in a container at 150*F for 60 minutes then drain and sparge the goodness out!

J/k...I'm also an advocate of extra light malt extract w/ steeping grains for color.
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