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Found 2 results

  1. Hi guys, I know the answer to this question is obvious, but I thought I'd check here just to be sure. It's my understanding that the specific gravity of all liquid malt extract -- regardless of the style -- is about 1.036. Hence, one pound of liquid malt extract added to one gallon of water yields 1.036 or 36 gravity points per pound per gallon. Dry malt extract is supposed to be about 1.042 or 42 gravity points per pound per gallon. Is this true for the cans of Mr. Beer liquid malt extract as well?
  2. Hey all, looking at recipes and wondering if I'd be able to switch out DMEs in this porter I found. 1 Can MB American Porter 1 LB Briess Traditional Dark DME 1 Cup dextrose (corn sugar) 1/2 Cup Quick Oats. Bring ~1.5 - 2 qts bottled water to boil. Flameout. Add DME, sugar, oats. Bring back to boil. Put 1 Gal Spring Water into LBK Cut gallon jug in half to make a big funnel and a square deep dish. Put hot water into dish and put HME can into hot water. Boil wort for 15 minutes. Flameout. Add warmed HME to wort Allow wort to cool Put funnel into top of LBK Put sieve into the mouth of the funnel Pour wort through funnel, catching oatmeal Pour second gallon of spring water through sieve to wash the oatmeal. Pitch yeast at 80 degrees Shake LBK for about a minute to aerate the wort. Fermenting at ~73 per strip thermometer on front of LBK I'd add about 1.5oz of cold brewed coffee at bottling (22oz bottles). My question is, would I be able to swap out the Dark DME for Great Western C75? I'd like more caramel flavor to come through, while hopefully keeping the beer on the darker side. Could I perhaps add 1.25lbs GW C75 and .5lbs Breiss Black Patent or Blackprinz malt to get a bit of the caramel flavor without sacrificing a darker beer? Any advice would be appreciated. Cheers
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