Farmer Ian (184.108.40.206)
|Posted on Thursday, December 25, 2003 - 12:07 am: ||
I seem to recall from this forum that one of the things not to do when making extract beers is to use dark malt extract, instead use light extract, and steep grains for their color, and thus avoid the dreaded "extract twang". Is there a general rule of thumb of how much of which grain to use with light malt extract to arrive at a rough equivalent of dark malt extract? Or is this fairly dependant on the style you are brewing?
It may not be worth the effort as I am fairly dissapointed with my pallate's acquity at this point, so it is unlikely I would notice the twang unless I added about 2lbs of biscut mix to the boil. (either that, or oreos and peanut butter ;)
TIA, and Merry Christmas!
Bill Pierce (220.127.116.11)
|Posted on Thursday, December 25, 2003 - 02:25 am: ||
Usually dark malt extract contains chocolate malt and roast barley for flavor and black malt for color. It is appropriate for porters and stouts. As a rough equivalent (for 5 gallons), steep half a pound each of roast barley and chocolate malt, along with perhaps 2 oz. of dehusked black malt, and use light DME (or very fresh LME) for the rest of the recipe.