n00b question I think...

So I've been brewing for a few months, only extract brews, and I have a question...Why do some recipes call for a part of the malt to be LME and one part to be DME of the same type of extract? Is there a reason for this?

 

Most likely they were either converting from an all grain or they were shooting for a particular OG. DME can be purchased and used incrementally easily, wheras LME is in many places only available in 3.3 lb cans and not storage friendly.

 

DME often has more 'body' than DME...but that is just my anecdotal observation...

 

Nice, thanks for the fast responses guys.

 

Um, I think you made a mistake here

 

yes, thers a whoops...but you can easily tell he means DME has more body than LME

 

I'm a noob. I knew one was supposed to be LME but I was really curious as to which.

Given this, would it be best to use all DME instead of using any LME?

 

Damn my fat typing fingers!