Question on LME substitution for a Nut Brown Ale recipe

[J2W2]

Hi,

I originally posted this on Lil' Sparky's thread on his Nut Brown Ale (https://www.homebrewtalk.com/forum/threads/nut-brown-ag.30187/),
but since that post is over ten years old, I'm not sure if anyone is watching it.

Anyway, I'm going to to try the partial-mash version of his recipe, but my go to supplier (Midwest / Northern) doesn't carry Pale Liquid Extract (at least by name). My choices are (these are all Maillard Malts):

• Pilsen Malt
• Gold Malt
• Light Malt
• Wheat Malt
• Maris Otter
• Amber Malt
• Munich Malt
• Vienna Malt
• Dark Malt

Are any of these a good substitute, or should I look elsewhere for a suppler that carries Pale Liquid Extract?

Thanks for the help!

 

[BrewnWKopperKat]

I would use light DME/LME (NB's "gold malt") for the "Pale Malt (2 Row) US (2.0 SRM)" listed in the recipe.

 

[BrewingAroundtheRrealm]

I would use Pilsen or or Light as a substitute for 2 Row. I've had good experiences with both. Personally I find them to be interchangeable but not everyone is going to agree with that.that

 

[kh54s10]

When I do mini mash or extract brews I always use light DME for the base and use crystal and roasted grains for the flavor and color. So in LME I would go with the light.

A quick Google search found several Pale Liquid Extracts. They ranged from 1.2L to 6L. So depending on which one you chose the beers from each would be different.

If I wanted to brew the recipe I would choose the one from NB that is closest to 2L.

 

[bpgreen]

LME has a tendency to darken, so I'd use the lightest available if I were you.