wobdee
Junior Member
According to the Briess Malting site their amber extract is made with base malt, caramel 60 and Munich. Does anyone know what the percentage of these are per pound? I'm guessing more base malt than the other two? I guess if it's 1/3 of each you wouldn't want to use it without diluting it with some light extract?
It would be nice to know a little more info for their malts so you could mix and match to fine tune some purely extract brews without any grains.
Also anyone know if their extract is made with 2 row or 6 row?
It would be nice to know a little more info for their malts so you could mix and match to fine tune some purely extract brews without any grains.
Also anyone know if their extract is made with 2 row or 6 row?