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Subbing for dark lme

I have some old recipes I’d like to rebrew. Several of them use breiss dark lme but now that I’m all grain I need to sub that out. Any ideas on the correct composition?

The dark LME was recommended for darker beers, to help provide some color (maybe?). Now that you are all-grain, just take that out, replace it with base male (2-row, Marris Otter, etc.). The specialty grains (crystal malts, roasted barley, black malt, etc.) that you are adding should provide all the color to your beer that you need. The LME is just to provide the sugars, which is the same thing that the base malt is doing.

Brand: Briess
Lovibond: 24.0-45.0

Unique Characteristics/Applications:
76% fermentable. Produced from a big grist, this intense malty flavored extract is excellent for color adjustment.
Ingredients: Base Malt, Caramel Malt 60L, Munich Malt, Black Malt.

I’m thinking you already have this info, so the style of beer and the final SRM would help some.

I would say to put the old recipe in a calculator and get the OG and color. Then remove the dark LME and play with the base malt and carmel 60/120 until you get where the other recipe is.

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