malt differences
- Thread starter bobcat1
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ArcaneXor
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It's flavor, too. This web site lists the ingredients in Briess malt extracts...
http://www.brewingwithbriess.com/Products/Extracts.htm
http://www.brewingwithbriess.com/Products/Extracts.htm
I always use extra light DME from Mutons for everything. Not that I think they're ny better, but I like to have a consistent base to work around vs changing manufacturers.
I use speciality grains for all my flavor and color changes. I find that cheaper than more extract.
Exception for hefe's, where I use wheat extract.
I use speciality grains for all my flavor and color changes. I find that cheaper than more extract.
Exception for hefe's, where I use wheat extract.
I like Munton's plain extra light DME for my hybrid lagers, saisons or any light colored/flavored beers. Their plain light for PA/APA/IPA's where I want some of that amber/orange color. The flavors work very well with steeping or partial mash grains that add to the color & flavor of the style I'm brewing. I've added their plain amber DME to the Cooper's dark ale can for a smooth, creamy sort of dark cream ale. Their dark DME for porters & stouts. But I mostly use their light & extra light DME's as the extract addition in my partial mash beers, letting the grains do most of the color & flavor additions. Other than hops, etc. 
