I am trying to move from the kit stage to buying ingredients and following recipes and have run into a couple problems that I was hoping someone could help me with. I am currently reading the book Brewing Classic Styles. Several of the recipes call for
1. English Pale LME
2. Munich LME
3. American Pale LME
Can someone explain to me what this is. I mean is Muntons light the same as English Pale?
Is Briess light the same as American Pale?
And where can I get Munich extract.
I apologize in advance if this is a dumb question and am prepared to take some crap if I can get the answer.