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Old 12-05-2009, 10:47 PM   #31
whatamidoing
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Yeah, using x-light dme and the appropriate steeped or mini-mashed specialty grains is definately the way to go for extract brewing.

Apparently the breiss pilsen dme here is even lighter than xl -- for those saisons/pilseners/golden ales, yet you can still get your stouts dark as they need to be with all that steeped choc,crystal, and roasted barley malts

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Old 12-07-2009, 04:35 PM   #32
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Originally Posted by whatamidoing View Post
Yeah, using x-light dme and the appropriate steeped or mini-mashed specialty grains is definately the way to go for extract brewing.

Apparently the breiss pilsen dme here is even lighter than xl -- for those saisons/pilseners/golden ales, yet you can still get your stouts dark as they need to be with all that steeped choc,crystal, and roasted barley malts
Do you think this will affect flavor?
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Old 12-08-2009, 04:40 AM   #33
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Quote:
Do you think this will affect flavor?
-------------------

If you mean the choice of light/xl/pils DME + steeped/partial mashed grain vs. using amber and dark DME, then I say only to look at any All Grain recipe here. You'll see that you only need a small amount of specialty grains and a majority of base malt -- so just use your light DME as a sub for base malt and steep/partial mash the specialties for greatest control and authenticity (as opposed to guessing the specialty malt content and character of generically specialty malted amber, and dark DMEs).

--------------------------

If you're instead referring to the choice of pilsen vs. light or x-light DME as a substitute for the base malt in traditional all-grain recipes . . . Well, yea, that will affect flavor a bit too.

A look at other similar threads seems to conclude that if you are going the extract and steep route and going for as much authenticity as possible, then you'd want to use pilsen DME for recipes that call for pilsen malt, and light/xl DME for those calling for plain old 2-row (breiss for american and munton's for british, if you wanna get pickier). This makes sense because Briess Pilsen DME is made from pilsen malt and some carapils, whereas their light (called "golden light") is made from "base malt" (american 2-row, no doubt) and some carapils.

I personally can only justify buying one 50# bag at this point, and I do like me some saisons and tripels, both of which will benefit from the lighter color (and traditionally use pils), so I'm going with the pilsen and using it for my American IPAs as well, adding some steeped crystal (which i'd do with the light stuff anyway).

I suppose that if you knew you weren't doing any super light pilsen beers, and you specifically were looking for british or american 2-row extract, then you might pay a little extra for the DME that best suits your brews. I question how much it matters though in darker brews where a higher amount of the malt flavor and color is coming from the specialty grains anyway.

$2.31/# is plenty of reason for me personally to pick the one DME and adapt with specialty grains!
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Old 12-11-2009, 03:31 AM   #34
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Great explanation.

I went with the pilsen, mostly because that was all they had. I cant wait to have this quantity on hand to brew whenever I want!

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Old 01-04-2010, 07:02 PM   #35
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Just pulled the trigger on 50LBS of Pilsen Light from NorthCountry Malt, after shipping it's 2.40/lb! Shipping was $22.00 to NE Ohio. I'm hoping shipping doesn't take but a day or so.

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Old 01-07-2010, 01:54 AM   #36
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I went bulk awhile back and it's great. Cut the cost in half for my brews. I do a lot of IPA's, which means that I have a lot of hop expense, so if I can save on DME then it's worth it. MidCountry is fast shipping, very nice price, and the product is great. It comes in a big bag, that I then split up into 3# and 4# bags (I use 7# per recipe usually, so I get 7 batches from a bag of malt). It works well. I just got my 2nd bag in the mail the other day - time to make a homebrew

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Old 01-10-2010, 02:03 PM   #37
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Default DME, Dextrose or Corn Sugar?

I'm new to brewing. Done one batch. Wife got me a brew kit for my Bday/Xmas. I did a Coopers Stout. It came out really good and had a 7.73%AC. I used regular granulated sugar. I've read stuff that suggests using corn sugar and have seen recipes that only have DME. I've read other articles that say to use dextrose at ~10% of DME per weight. It's all a lil confusing for a beginner. What are the pros/cons and which is most cost efficient?

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Old 01-10-2010, 05:05 PM   #38
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Table sugar and corn sugar in your brew will raise the ABV but adds no body, it tends to make it seem pretty thin. Makes it taste a lot like BMC IMHO!!! Oh, and honey too!

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Old 01-11-2010, 02:25 PM   #39
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I just found this while doing a surf today. I don't know about you guys, but this is about as good as it gets. I don't know how expensive the shipping is, or what the minimum is for this, but $2.25/lb for Breiss DME is the best I've seen, other than the 50# orders from the place in Chicago.

Larrys' Brewing Supply in Kent, WA - http://www.larrysbrewsupply.com/catalog_c47159.html
I tried to order here, the shipping and handling on 20 lbs was going to be just over $30.
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Old 01-27-2010, 07:19 PM   #40
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I just did a quick google search and found this site: http://labelpeelers.com/

Here you can get 176 lbs of DME for $292.01 coming out to $1.66 / lb
They also have 640 lbs for $814.05 coming out to $1.27 / lb!

Granted I have not tried to buy these so I don't know if they are really in stock but they are listed there! If I had a big enough place to store 176 lbs I would totally buy it. Instead I have been buying 50 lbs from North Country for $121 coming out to $2.42 / lb.

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