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Old 03-24-2006, 04:21 AM   #1
RiversC174
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Default Flavor and DME?

Hey guys, quick question. I just wanted to know if the different types of DME (light/amber/dark) add different flavors or if they all add similar flavor and just add different colors. I checked Papazian's CJOHB and he doesnt have much to say on the topic of DME other than how it is made. He seems to move right to the qualities of specialty grains but just notes that different manufacturers or the same type of DME may add diff taste, but not whether the diff types of DME add diff flavors. Thanks!

Joe

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Old 03-26-2006, 03:13 AM   #2
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That's a good question. I'm new into the Homebrewing scene and that is one question I was considering asking myself.

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Old 03-26-2006, 03:21 AM   #3
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The color of the DME (Extra light, Light, Amber, Dark) Depending on the manufacturer, should be the only appreciable difference.

As an Extract Brewer I have learned the tea and the hops determine flavor, the type DME is mostly irrelevant to Flavor.
after reading more I found that Briess extracts will get sweeter as they increase in Color (Extra light is 80% fermentable Dark is 76% fermentable).. Muntons and Coopers say the difference is color.

Everything I could find Says that DME is basically a base and contributes almost nothing to the overall Flavor.

Edited this because Kaiser got me doubting what I have thought to be true (thanks man, learned something new).. What I found is I was mostly right, but some manufacturers have small differences in line the styles that color DME would be used in.

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Old 03-26-2006, 04:41 AM   #4
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[quote=budbo]No! DME is DME.. The color of the DME (Extra light, Light, Amber, Dark) is just that..Color.. Extra light DME is the Same Sugar content as Dark DME the only difference is color.
[quote]

I may have to disagree here. Not from experience but from what I read in the literature so far.

There are differences in taste for the colors of DME and the manufactures of DME (or any malt extract for that matter). These differences include maltiness and fermentability.

Kai

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Old 03-27-2006, 08:51 PM   #5
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[quote=Kaiser][quote=budbo]No! DME is DME.. The color of the DME (Extra light, Light, Amber, Dark) is just that..Color.. Extra light DME is the Same Sugar content as Dark DME the only difference is color.

Quote:

I may have to disagree here. Not from experience but from what I read in the literature so far.

There are differences in taste for the colors of DME and the manufactures of DME (or any malt extract for that matter). These differences include maltiness and fermentability.

Kai
Dittos here.

My palatte is not refined enough to tell you the difference between vendors, but between light and dark DME there is a big difference.
I stay with the lightest I can and use various specialty malts to get color and flavor.

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Old 03-27-2006, 09:15 PM   #6
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I looked this up relatively recently. Apparently most mfr's (well, all that I researched) use some version of a roasted barley to achieve darker extracts, which would be in line with the darker extracts being less fermentable. In this case it should certainly affect flavor.

If I were to brew extract w/grains, I think I would always use a light extract and rely on specialty grains to achieve darker color/flavor. I don't know if that's feasible for a stout/porter type beer, but that's what I'd try. Light extract essentially == 2-row, so this is what works for AG brewers if I may make that correlation.

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Old 03-27-2006, 11:13 PM   #7
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Extra Light DME does not taste like Amber DME or Dark DME.

I think DME is brewed with the appropriate grains, which also imparts flavor, for its color.

If this is not true, then what you're saying is that DME is artificially colored and flavored? I don't think this is the case.

More to follow.

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Old 04-01-2006, 02:24 AM   #8
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Default Hey Rivers C 174 !!!

Dme or Lme extract,
comes in Amber, Dark
Pale and Wheat.
There is all the difference in the world between them in taste.
Guiness is mostly, if not all dark.
It tastes like a peat bog, old and funky.
20% dark, is tolerable and makes your 'stuff' dark and pleasing to the eye.
Amber is alright if 20% 30% is added to your wort.
Wheat is another flavor which is great but not alone.
As in rotell sauce.
The original is the best.
All the other varietys are not as good because the original is the best because it is the original.
How do you think it came to be te original?
It was the best!
The 2nds and 3rds are not the best and therefore are worse!
Dark, amber, and wheat taste like xxxx to me but they are nesessary in that one would get tired of the same thing all the time.
Pale Pale Pale would get old to the palate.
I mix a little of one or the other in my wort when I am feeling bored with the pale taste, but there is all the difference in the world in the taste.

{Don't buy a 50 Lb sack of dark, wheat, or amber
till you are sure you like it.}


J. Knife

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Old 04-02-2006, 04:33 PM   #9
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Quote:
Originally Posted by JacktheKnife
Dme or Lme extract,
comes in Amber, Dark
Pale and Wheat.
There is all the difference in the world between them in taste.
Guiness is mostly, if not all dark.
It tastes like a peat bog, old and funky.
20% dark, is tolerable and makes your 'stuff' dark and pleasing to the eye.
Amber is alright if 20% 30% is added to your wort.
Wheat is another flavor which is great but not alone.
As in rotell sauce.
The original is the best.
All the other varietys are not as good because the original is the best because it is the original.
How do you think it came to be te original?
It was the best!
The 2nds and 3rds are not the best and therefore are worse!
Dark, amber, and wheat taste like xxxx to me but they are nesessary in that one would get tired of the same thing all the time.
Pale Pale Pale would get old to the palate.
I mix a little of one or the other in my wort when I am feeling bored with the pale taste, but there is all the difference in the world in the taste.

{Don't buy a 50 Lb sack of dark, wheat, or amber
till you are sure you like it.}


J. Knife
is that a poem? it doesn't rhyme like i expected it to...
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Old 04-02-2006, 05:12 PM   #10
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4% fermentability between light and dark isn't going to make much of a difference unless you aren't using any grains at all, I would think. If you can actually taste it then you have a much more refined palate than most. But that is just my opinion having used Light, extra light, and amber extracts I don't personally know anyone who could tell the difference in which extract was used.

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