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Old 03-02-2010, 02:47 AM   #1
basisforaday
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Default n00b question I think...

So I've been brewing for a few months, only extract brews, and I have a question...Why do some recipes call for a part of the malt to be LME and one part to be DME of the same type of extract? Is there a reason for this?

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Old 03-02-2010, 02:51 AM   #2
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Most likely they were either converting from an all grain or they were shooting for a particular OG. DME can be purchased and used incrementally easily, wheras LME is in many places only available in 3.3 lb cans and not storage friendly.

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Old 03-02-2010, 02:51 AM   #3
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DME often has more 'body' than DME...but that is just my anecdotal observation...

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Old 03-02-2010, 02:53 AM   #4
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Nice, thanks for the fast responses guys.

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Old 03-02-2010, 04:05 AM   #5
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Quote:
Originally Posted by meddin View Post
DME often has more 'body' than DME...
Um, I think you made a mistake here
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Old 03-02-2010, 04:07 AM   #6
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yes, thers a whoops...but you can easily tell he means DME has more body than LME

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Old 03-02-2010, 04:11 AM   #7
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Quote:
Originally Posted by iparks81 View Post
yes, thers a whoops...but you can easily tell he means DME has more body than LME
I'm a noob. I knew one was supposed to be LME but I was really curious as to which.

Given this, would it be best to use all DME instead of using any LME?
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Old 03-02-2010, 04:19 AM   #8
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Quote:
Originally Posted by turtleboy3737 View Post
Um, I think you made a mistake here
Damn my fat typing fingers!
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