Tom Church
Active Member
So I'm reading through my book (Beer Captured) and I've noticed that almost all the recipes use 4-10 lbs of Light Dry Malt Extract and/or Wheat Dry Malt Extract. Most have grains as well. Is this because the grains are only (mostly?) for color and flavor while the malt extract is for the fermentation process? If so why are those 2 used in just about everything in the book? Are they good bases to work from in building your own recipes from? I assume that the is Light is a crystal malt extract? Also a lot of the recipes use the syrup extracts, do you have to use them or can they be replaced with dry? Is there an advantage to either?
Wow...that's a lot of questions...I've brewed a few batches now and am thinking of how to work on one of my own. (Any tips on that?)
Thanks
Tom
Wow...that's a lot of questions...I've brewed a few batches now and am thinking of how to work on one of my own. (Any tips on that?)
Thanks
Tom