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Are there styles that are better suited for all grain compared to extract?

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mtnagel

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Just curious if, in general, you'd say that there are certain styles of beer that are better suited to all grain brewing vs extract brewing.

Thanks!
 
Any beer can be brewed with extract or all grain. I think you are going to get a wide range of responses to this question and none will be right and none will be wrong.

It is as the old saying goes "Ask two homebrewers a question and you will get 12 different answers."
 
Well, there are certainly styles that would be harder to brew as all-extract or extract with specialty grains. For example, as far as I know, there is no one selling a Vienna malt extract, so you'd have to do a partial mash to make a Vienna lager. But, generally speaking, if you can find an extract for whatever type of malt you're looking for, you can make a beer that's every bit as good as it's AG counterpart as long as you have good brewing/fermentation/sanitation practices.
 
Honestly I don't think there is any. The only thing I could think of is extracts tend to be darker than what you can make with all-grain. So perhaps a light lager you would have trouble hitting that super light color with an extract.
 
The thing that I have read is that beers like Saison and Trippel that must be very dry can be challenging for extract brewers. An all grain brewer can mash lower to create more fermentable wort; an extract brewer has to use extract that was probably mashed at a higher temperature, which will produce a less fermentable wort. The practical solution is to substitute sugar for some of the extract, which can get you close enough with good yeast management.
 
An American Light Lager is easier to do all grain than with extract.
I can't make a Czech pilsner/Urqell clone using extract, tried everything , only a decoction gets you there.
everything else is pretty open even if a specific grain isn't available as extract.
 

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