Substitutions

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siobhan

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I'm a relatively new brewer - currently I have my 2nd run at a Irish Red Ale style in secondary. So far, I'm playing with partial extract, rather than kits or all-grain. I do work in a medical lab, so I'm pretty familiar with lab techniques in general, and I feel comfortable about substitutions and general 'messing about', rather than following a recipe to the letter.

For future reference, is there any general substitution formula for dry malt extract vs liquid malt extract? If I had a recipe calling for 7# LME, about how much DME would I substitute? Do I have to do the math every time, or is there a consistent weight of liquid content that I can rely on?

Thanks for any help. Next into the primary will likely be a Coffee Oatmeal Stout.
 
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