Toilet Rocker
Well-Known Member
Just curious...I haven't devised too many recipes yet, but to be sure I have somewhat of a grasp on this...
What is a general minimum amount of extract (DME and LME) that one should have in a recipe. I realize this changes by style, but is there a general amount you should have at least? (Specialty grains aside.) For instance, a wheat beer I was devising uses 3.3# Pale LME and 2# wheat DME. Is that enough fermentables for a decent brew?
What is a general minimum amount of extract (DME and LME) that one should have in a recipe. I realize this changes by style, but is there a general amount you should have at least? (Specialty grains aside.) For instance, a wheat beer I was devising uses 3.3# Pale LME and 2# wheat DME. Is that enough fermentables for a decent brew?