Dry malt

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Rayjustray

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Hi. I'm attempting my first ipa and the instructions suggest 500g of dry malt. Is this necessary or can dextrose be used in its place?
 
Using sugar rather than malt will produce a thinner beer. If the instructions say to use malt then I wouldn't recommend using sugar.
 
Rayjustray said:
Coopers ipa. I went to get the John Bull but the shop had sold out this week
Click to expand...

The Coopers is better anyway mate :thumb: But you definitely need the malt with it
:cheers:
 
Thanks for that. Didn't want to spoil my first attempt at something other than lager

Looks like tonights night of brewing is shelved
 
If you're going to be doing a fair amount of home brewing then what I did is stock on up DME in light, medium and dark, as well as a load of sugars of different types, even dark treacle, so I won't get caught out. I might end up with some strange combinations, though!
 
Sounds like a good plan. I think the brewing shelf is about to become a brewing cupboard :D
 
More noob questions. I've seen people say they've used holland and Barrett malt extract in place of LME. Is this recommended? If so it will save me a trip to the brew store
 
You can certainly use it in brewing. The results will be different, that's for sure, although I wouldn't necessarily say worse. The point is that there are such a huge range of different beer styles etc. it's difficult to say that something's "wrong" as such. It's all down to personal taste.

I usually use food grade LME but only a little of it in conjunction with brewing sugar and DME.
 

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