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The use of malt extract in homebrewing.

4
votes
2answers
I just brewed a recipe for a biggish beer that calls for 6.6 lbs of light LME and 2.75 lbs of light DME. Given that I always mess up at least one thing when I brew, I measured out 2.75 lbs of DME and …
asked Feb 21 '10 by JackSmith
10
votes
7answers
I just brewed a clone of Belhaven Scottish Ale using the extract recipe from the book, Clone Brews. The recipe calls for both light LME and light DME. Why would it use both? It does specify brands … of each to use. Might the recipe be taking into account the particular flavor of each extract from the different brands, or is there something more obvious I'm missing? …
asked Feb 21 '10 by JackSmith
7
votes
3answers
The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate … extract I got from the brew supply shop says to use 4-5 ounces per 5 gallons. That's quite a bit of difference. My recipe also has 13 oz. of British chocolate malt and 6 ounces of this dark cocoa …
asked Jan 12 '10 by JackSmith
5
votes
3answers
Imagine this scenario. Not that I know anybody who's done this. Let's say it's hypothetical. You're brewing from extract. You cool your wort, transfer it to your fermenter, add your top-off water …
asked Mar 5 '10 by JackSmith
5
votes
1answer
When you prime with DME, there is a bit of break material formed when you boil the DME. How to brew mentions this, but doesn't say what to do about it or if you should care. Do you strain this mater …
asked Mar 10 '10 by JackSmith
6
votes
3answers
What are the pros and cons of adding flavor extracts (fruit, chocolate, what have you) at bottling time versus adding them to the secondary? Does it make a difference? Is there a trade-off between o …
asked Feb 22 '10 by JackSmith