- Sep 5, 2009
- Reaction score
I have only been brewing for a few months and have yet to make the step to all grain brewing figure it is best to get some extract brewing under my belt. I came across a recipe that was an all grain and it called for 8# of American 2 row so i converted it to liquid extract by multiplying it by .75 and came up with 6# of liquid extract. I also read that when using malt extract you do not get a beer that has the malty flavor you get from all grain brewing. If i was to replace some of the liquid extract with American 2 row and steep it with the other specialty grain before the boil would I be able to get some of the malt flavor or would I be wasting my time. I was thinking of maybe using 1# of American 2 row.