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Old 01-21-2009, 10:57 PM   #1
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Default Briess Pilsen DME vs. Golden Light DME

I'm planning to get some bulk DME. Briess makes 2 base malt DME: pilsen and golden light.
If you have use them before, which one do you like?

Thanks

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Old 01-22-2009, 02:56 AM   #2
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I can speak on behalf of the pilsen being high quality. I do believe it is the lightest extract available. I know for sure Briesse pilsen is strictly 2-row extract (some other extracts may contain amounts of munich ect.). I've made many really good beers with it and you can get really light colored beer with if you so desire. A little inside secret: I know for a fact, certain local microbrewerys use Briess pilsen extract to boost the gravity in certain beers. I have no expereince with the golden light though and I have never even seen it in person.

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Old 01-22-2009, 03:36 AM   #3
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thanks... I just want to make a bulk purchase for base DME. I guess pils would be good. Additional specialty grains can easily altern the flavor profile. At pils can make good pislner, but 2 rows cannot make a real pilsner

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Old 01-22-2009, 04:11 AM   #4
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Quote:
Originally Posted by undallas View Post
thanks... I just want to make a bulk purchase for base DME. I guess pils would be good. Additional specialty grains can easily altern the flavor profile. At pils can make good pislner, but 2 rows cannot make a real pilsner
You are correct, sir. You can find the data sheets on the Briess website, and while it doesn't give proportions it says there are caramel malts in their darker DME/LME. They both contain "base malt" (presumably 2-row) and Carapils. The amber uses caramel 60 and Munich.

You could convert the pilsen to the light by adding specialty malts (carapils or the light caramel of your choice) in proportion to match the colors. If you were only going to get one sack, I'd go for the pilsen.
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Old 01-22-2009, 11:45 AM   #5
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Scotty is correct that both Briess extracts are mashed with base malt and CaraPils. I find I prefer to match the extract to the style. In other words, I use Pilsner extract for Belgian ales and Continental beers, and Gold for American and English ales. In other words, I use the Pilsner extract where Pils is traditionally the base malt, and vice versa.

Cheers,

Bob

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Old 01-22-2009, 01:56 PM   #6
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Originally Posted by NQ3X View Post
Scotty is correct that both Briess extracts are mashed with base malt and CaraPils. I find I prefer to match the extract to the style. In other words, I use Pilsner extract for Belgian ales and Continental beers, and Gold for American and English ales. In other words, I use the Pilsner extract where Pils is traditionally the base malt, and vice versa.

Cheers,

Bob
Hi Bob,

So a Pils malt with IPA or American Ale would not tastes the same? You cannot get the body and maltiness by adding specialty grains? I assume it will still be a good beer either way, just not as "authentic".

Am I correct?
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Old 01-22-2009, 05:53 PM   #7
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You are indeed correct. I find that, if I use two-row in an all-grain recipe, using Gold extract gives results I prefer.

That said, you can use whatever base malt you please. There's a brewery in these parts makes an awesome American Amber Ale using German Pils malt as the base.

Bob

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Old 01-22-2009, 07:05 PM   #8
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Originally Posted by NQ3X View Post
You are indeed correct. I find that, if I use two-row in an all-grain recipe, using Gold extract gives results I prefer.

That said, you can use whatever base malt you please. There's a brewery in these parts makes an awesome American Amber Ale using German Pils malt as the base.

Bob
Thanks... I guess whatever makes it american, german, japanese, etc is about brew style that includes the 3 basics malt, hops, and water...

As we are merging cultures... I guess I'll married the german pils with american hops and yeast for some good time...
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Old 01-25-2009, 02:39 AM   #9
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What sort of color might one expect from using straight Briess Pilsen DME? Would it be on par for a Czech or German Pilsner, or could it use a little help from some Crystal/Caramel malt?
Thanks!

Chris

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Old 01-25-2009, 03:03 AM   #10
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What sort of color might one expect from using straight Briess Pilsen DME? Would it be on par for a Czech or German Pilsner, or could it use a little help from some Crystal/Caramel malt?
Thanks!

Chris
I can't speak for Briess, but I did use 100% Munton's extra light to make a German style pilsner. While it was on par, it was a tad bit darker than a good pils. The flavor was wonderful and the color was close enough for me. On the other hand I used the same Munton's extra light in a partial mash American Amber and found that the color and body were too light for the style.

Bottom line, I agree with the other posters that suggest using the extra light/pilsner DMEs when you would want a pilsner base malt and the regular light DMEs for regular 2-row base malt.
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