Gneral question at malt (extract)

[mikedevilsfan]

I recently made a stout (from a kit) that had a base of 8 lbs of ultra-light extract malt. The specialty grains were obviously dark, and the stout came out great. But I am wondering-- why use ultra-light malts as a base. Why not use a Dark malt with some specialty grains also. Any thoughts the difference between these two approaches?
Thanks

 

[Bauerbrewery1989]

Malt extracts can contain specialty grains in them, and that's how they get a darker color. A ultra light malt would (I assume) have no specialty and you would be just plain malt, and then you would add the specialty grain to the proper proportions of you're choosing. It's easier to start with a simple base, and add the specialty malts to the proper amounts.

 

[wilserbrewer]

While you could use a dark extract to make a stout...the advantage of using a light extract and specialty grains is that you know exactly what special grains are added, as opposed to blindly leaving it up to the malt manufacturer.

 

[WoodlandBrew]

My book has a section on this topic, including a table showing the equivalent malts that make up the most common extracts. Both methods you mentioned have their advantage.

 

[mikedevilsfan]

My book has a section on this topic, including a table showing the equivalent malts that make up the most common extracts. Both methods you mentioned have their advantage.

What are those advantages?
Which book are you speaking of?

 

[WoodlandBrew]

What are those advantages?
Which book are you speaking of?

When my book is published this month I'll post links to it.

These are just a few advantages that come to mind. I'm sure there are many more, and I'm sure not everyone would agree with my assessment, but here it is.
Dark Malt Extract Advantages:
* Easy
* Consistent
* Brewed by a professional maltster with decades of experience and highly vested in the product.

Light Malt with specialty grains advantages:
* The brewer is more involved with the product development making the beer more of their own, and less cookie cutter.
* Control over they type of dark malt. (for example, Chocolate vs Roasted)

 

[mikedevilsfan]

potentially though, if you used a dark malt and dark specialty grains, you could get a darker ale? If that's possible.
Would love to know more about the book