Amber DME -- what's the use?

esarkipato · 01-09-2009, 07:16 PM

I accidentally ordered some amber DME instead of light DME from an online source. We are talking 6 pounds here! DOH!

After looking through lots of recipes on the site, I realized that this type of dry extract has been shunned from the online brewing community. From what I can tell, there is skepticism as to the variability of the types of grain used. Problems with consistency. Is there any truth to this?

That said, what type of ale would make use of this extract? Is it better to go darker (porter, stout) or something lighter (like an amber ale.....

) Any recipe suggestions? Should I just use it for yeast starters?

McGarnigle · 01-09-2009, 07:32 PM

I never thought the argument against non-light DME (or LME) was that strong. It may be better to use Light extract + specialty grains, but I don't think amber DME should be relegated to starter use only. I believe many kits from NB, AHS and Midwest use amber or dark extract.

Use it for anything but pale beers, more or less. I'd still find a way to make use of specialty grains, maybe in a porter. Or you could use half of it with 3 lbs. LME.

Shawn Hargreaves · 01-09-2009, 07:55 PM

The main problem with amber extract is knowing what makes it amber. Depending on the manufacturer, they may have included some portion of Munich malt, or a mid range crystal, or a smaller amount of darker crystal, possibly some chocolate, etc. But this is not generally indicated on the label. Without knowing exactly what is in the extract, it is hard to know for sure how it will taste!

Hence the general advice to avoid these extracts, go for pale extract that you know is made from 100% pale malt, and add whatever darker grains you want explicitly yourself. That way you know exactly what is going into your recipe, and that you will get the same result as anyone else who uses the same ingredients.

If you can find out what is in the amber extract, that would help in knowing how to use it. This is presumably also why kits from quality homebrew stores are confidently able to use these malts, as they know for sure where they got it and what is in it.

If you can't find out the exact ingredients, I would go with any of the darker styles. It will make good beer, just maybe not exactly the same as what your recipe had in mind.

CBBaron · 01-09-2009, 08:54 PM

Quote:

Originally Posted by esarkipato

I accidentally ordered some amber DME instead of light DME from an online source. We are talking 6 pounds here! DOH!

After looking through lots of recipes on the site, I realized that this type of dry extract has been shunned from the online brewing community. From what I can tell, there is skepticism as to the variability of the types of grain used. Problems with consistency. Is there any truth to this?

That said, what type of ale would make use of this extract? Is it better to go darker (porter, stout) or something lighter (like an amber ale.....

) Any recipe suggestions? Should I just use it for yeast starters?

There is nothing wrong with Amber DME it just varies in characteristics a little more than light DME. You can use it in any dark beer in replace of light DME without a problem. It may end up a little sweeter or more malty but I have never found that a problem with Brown Ales, Scottish Ales or most Stouts.

I would not use it if you are trying to clone a beer, or if you are trying to make a very pale beer. And ofcourse it is just fine for making starters.

Go ahead and make something. It will be good beer.

Craig

**Cpt_Kirks** · 01-09-2009, 09:06 PM

I'm using a pound of Amber DME this weekend in a MG Amber Ale. Going to use it to add a little gravity and color to the "MG" (Mostly Grain) brew.

ArcaneXor · 01-09-2009, 10:09 PM

double-post

ArcaneXor · 01-09-2009, 10:13 PM

Amber DME is great if you end up with a light-ish beer (like a Koelsch) that is lacking just a bit in mouthfeel and "graininess". The Crystal and Munich in the Amber DME take care of that problems very well if you make a very thick wort (just keep in mind that you may need to throw in some extra bittering hops into a dilute wort before adding all of the DME).

esarkipato · 01-09-2009, 10:29 PM

OK, suspicions confirmed. Lots of good points for how and why to use Amber DME. Thanks!

**Yunus** · 01-10-2009, 01:17 AM

I used it for an Alaskan Amber clone that is available on this board in the suggested recipes post and it turned out to be a fantastic beer. Very simple and very good, can't ask for much more.

yeoldebrewer · 01-10-2009, 01:51 PM

Papazian lists a recipe for "Righteous American Real Ale" in "The Complete Joy of Home Brewing" that calls for 4 1/2 lbs. of Amber DME. I would be tempted to add some light steeping grains.