OK... I'm an all grain brewer, and when I did do extract, I always bought pale or wheat extracts and used crystal and other darker malts for color and flavor contributions. I always went with the greater amount of control on my part. Now I won 6.6 lbs of Northwestern/Breiss dark liquid malt extract and I would like to try using it for something besides making starters. The Breiss web page tells me they use Pale Malt, Munich, and Black malt in the product, but emails to Briess failed to get anything beyond a spec sheet as far as relative proportions or flavor expectations.
Does anyone out there use Dark Malt extract? My LHBS tells me some people buy it, but he has no clue what their using it for. I'm thinking of using it to just boost the gravity a bit in a Baltic Porter, but would love to hear from someone familiar with the product.