Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Picked up LME instead of DME - What now?
Reply
 
LinkBack Thread Tools
Old 01-20-2009, 10:54 PM   #1
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default Picked up LME instead of DME - What now?

I was at the LHBS and had my ingredient list with me but grabbed the wrong stuff for a Blonde Ale. I picked up a 3.3lb can of Muntons Extra Light LME instead of DME. I want the Ale to come out light and I am concerned about adding LME instead of the DME. Here is the basic Extract Recipe:

3lb Extra Light DME
1lb Rice Syrup Solids
1lb Light Honey
1.75HBU Mt. Hood (Bittering)
1/2oz Mt. Hood (Aroma)
1tsp. Yeast Nutrient
1 Wirlock Tablet
White Labs German Ale / Kolsch Ale Yeast

First off, is there a conversion for using LME instead of DME? I seem to remember in one of my reference books that there is.

The recipe calls for boiling the bittering hops for 30 minutes in 1 1/2 gallons of water and removing the brew pot from the heat, then adding the malt and rice extracts and bring it up to a simmer for 15 minutes. Then add the yeast nutrient and whirlock tablet along with the finishing hops and honey and continue simmering for 10 minutes. Cool the wort and top up with water to 5 gallons. Pitch yeast.

Since no significant boiling is going to occur after adding the malt extract, will I have a problem using LME and still maintaining a light color? Aslo, using the above mentioned yeast, would you suggest allowing this brew to sit at low temperatures (50 - 55) in the secondary for a few weeks after transfering from the primary?

Any input is greatly appreciated.

Salute!

__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2009, 11:38 PM   #2
devaspawn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Central VA
Posts: 947
Liked 2 Times on 2 Posts
Likes Given: 2

Default

It won't likely be as light as it would have been with DME, especially if the can is older but you can lighten it by adding half the DME at the beginning of the boil and the other half at about 10 minutes left to the boil.

__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein
devaspawn is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 12:29 AM   #3
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default

Actually based upon the recipe, there is no actual boiling of the malt (25 minutes of simmering). I was understanding that carmelization occurs when the sugars break down and get to the bottom of the pot during boiling and since I am not actually boiling the wort but simmering for 25 minutes would this not keep Carmelization to a minimum.

I am thinking maybe I should hold onto the LME and go back for the DME that the recipe calls for.

Question: Will simmering the wort actually sterilize it if done for 25 minutes?

This is causing me some concern! Simmering! HELP!

Salute!

__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 12:41 AM   #4
devaspawn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Central VA
Posts: 947
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Yes simmering is still technically a boil. However, beyond that, I am out of my depth. I have never done a "can kit." All of my LME experience comes from boiling it with hops. I prefer DME to LME simply because it's easier to work with and I never have had the problem with color.

__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein
devaspawn is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 12:47 AM   #5
BrianTheBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Well I dont use LME much. I use DME when doing partial mashes.
Your question about the 50-55 degrees in the secondary...hey why not it wont hurt it.
I would let the brew sit at a temp of 64-68 degrees for 10 days. I would then drop the temp down to 50 degrees for another 3 weeks. Then move the brew to a secondary for another week still at 50 degrees. Your looking at a little over 5 weeks before you bottle.

Thats just my opinion, that it as it comes...good luck

__________________
"Kölsch is the only language one can drink" - Anon

"Good people drink good beer" - Hunter S. Thompson



http://brianthebrewer.blogspot.com
http://twitter.com/BrianTheBrewer
http://www.chugsd.com
http://www.quaff.org/
BrianTheBrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 12:54 AM   #6
mmb
FNG
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
mmb's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Mid-Michigan
Posts: 24,968
Liked 3207 Times on 3109 Posts
Likes Given: 181

Default

1 lb LME is equal to .8 lb DME

You be short of fermentables if you based your recipe on DME.

Carmelization doesn't happen in the boil as you need oxygen to carmelize the sugars. You can scorch the extract on the bottom of the kettle, however.

__________________
White Dog Aleworks and Drafthouse
mmb is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 01:04 AM   #7
devaspawn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Central VA
Posts: 947
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Interesting...I thought all you needed to caramelize wort was for it to touch a hot surface and have a steady flow. I know that caramelization can happen during a boil based on the Wee Heavy I did a few months ago that I boiled for a total of three hours.

__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein
devaspawn is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 01:29 AM   #8
Kass_Brauhaus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Arvada, Colorado
Posts: 229
Liked 3 Times on 3 Posts
Likes Given: 1

Default

OK, I'm hijacking the forum a little bit, but why do people seem to prefer DME? Is it just the higher concentration per pound of fermentables? I find the liquid easier to work with.


Not that I loved Caesar less, but that I loved Rome more.

__________________

-------------------------
Andy Kass
Braukursteilnehmer des Kass Brauhauses
http://www.google.com/calendar/embed...America/Denver

Kass_Brauhaus is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 01:33 AM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,886
Liked 4947 Times on 3584 Posts
Likes Given: 1000

Default

Quote:
Originally Posted by Kass_Brauhaus View Post
OK, I'm hijacking the forum a little bit, but why do people seem to prefer DME? Is it just the higher concentration per pound of fermentables? I find the liquid easier to work with.


Not that I loved Caesar less, but that I loved Rome more.
For me, it's taste. I swear I can taste the extract in a beer made with LME. I've tried using the freshest available, and I can still taste a hint of the extract. I've used LME, though, when certain specialty items weren't available- like pilsner extract only comes in LME, not DME.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 01:57 AM   #10
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default

Okay, so obviously I am short on LME if original recipe called for DME. That's ok because I have some DME Light, left over from another recipe and I can make it up. So I figure I need to add approximately 0.3lb of DME to make up the difference, (Right?) if my LME is 3.3lbs. Can I add an even 1/2lb without any problems?

Yooper: I am getting a few kits using extract under my belt, but I may switch over to all DME recipes if that be the case with taste perception.

Last Question (Yeah Right): I have some Crystal, Cascade, Mt. Hood and Saaz hops available. If I wanted to dry hop this a bit, what might you all suggest as the better hop addition? Is dry hopping advisable for a Blonde Ale?

Thanks again for all the advice.

Salute!

__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Just picked up my kit this afternoon... jblaven Beginners Beer Brewing Forum 4 07-07-2009 02:59 PM
Picked these up Saturday Iechyd Da Commercial Brew Discussion 9 10-02-2008 04:51 PM
I picked up some ingredients sAvAgE Recipes/Ingredients 3 02-03-2007 05:46 AM
Today I picked up... Ize Sampling and Critiquing and Beer Swapping 5 10-10-2006 05:52 AM



Newest Threads

LATEST SPONSOR DEALS