'Branded' grains/extracts - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 'Branded' grains/extracts

Thread Tools
Old 03-25-2010, 02:46 PM   #1
Mar 2010
Grand Rapids
Posts: 29

I see a lot of recipes calling for specific branded extracts: Muntons Light LME or Briess Amber DME or Blackrock Dark LME. Does the branding really matter, or is LME LME as long as the color is the same?

Also, does branding matter for grains? Is Briess Crystal 40L the same as 'generic' Crystal 40L?

Just trying to understand stuff....


Reply With Quote
Old 03-25-2010, 03:27 PM   #2
android's Avatar
Jan 2009
Ames, Iowa
Posts: 3,062
Liked 44 Times on 35 Posts

i'd say for all intents and purposes, yes on both accounts. some will claim that certain 'brands' of extract are better, but they're all giving you basically the same thing. grains are a slightly different story with people having loyalty to certain maltsters, but whatever your LHBS sells should be just fine IMHO.
primary: APA

ebay temp controller | thermostat temp controller

Reply With Quote
Old 03-25-2010, 03:34 PM   #3
Half-fast Prattlarian
GilaMinumBeer's Avatar
Jan 2008
Posts: 59,767
Liked 7902 Times on 6414 Posts

I would offer that Branding per se does not have as much impact as regionality with respect to grain. A large majority of these grains we covet are all similar varieties of 2 row barley however the landscape they are grown from does have a HUGE impact on the particular grains character. Branding is as easy a way to discriminate this as any other method. However, in the occasion that you have two brands from the same, relatively, small region I think there is little if any difference but, it is possible.

Soil composition here in OKC is VASTLY different than the soils available as close as Tulsa. Just a small example that can have a HUGE impact.

As to DME/LME there is potential there too given processing, base grain used. So no, 2 row is not just 2 row, LME is not just LME, and Crystal is not just Crystal.

Reply With Quote
Old 03-25-2010, 03:59 PM   #4
olllllo's Avatar
Apr 2006
Phoenix, Arizona
Posts: 13,330
Liked 140 Times on 114 Posts

Will two maltsters have different character for the same grain?
Most certainly.
Will it matter in the recipe?
It depends on the recipe creator's intent.
A substituted grain of a different brand may produce a superior beer. Or not.

If you want to most closely approximate what the recipe creator did, then it is best to source the same grains.
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka

Reply With Quote
Old 03-25-2010, 04:56 PM   #5
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

I wouldn't be too concerned about the branding.

Remember that recipes are only notes telling the next person what ingredients they used.
HB Bill

Reply With Quote
Old 03-25-2010, 05:10 PM   #6
Feb 2009
Alexandria, VA, USA
Posts: 2,057
Liked 31 Times on 27 Posts

For extract, different brands absolutely have different characteristics. Munton's tends to have in the realm of 75% apparent attenuation, for instance, while Laaglander is around 55%. If you make a pale ale using the latter, it's going to be much lower in alcohol content and much thicker in body and dextrinous in taste than if you use Munton's.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

Reply With Quote
Old 03-25-2010, 05:12 PM   #7
starrfish's Avatar
Oct 2008
Florence, SC
Posts: 1,984
Liked 32 Times on 26 Posts

In my experience a Pound of light Munton & Fison DME ferments to a lower Final gravity than a Pound of Light Laaglander dry malt extract.

Laaglander - Malts from Holland

Briess- US malts

LD Carlson- US malts

Munton & Fison - English malt- I brew a lot of traditional english styles so usually my first choice.

I will use the Briess Or LD Carlson to boost my Partial Mash Gravity if i have used an american 2 row pale malt (like in my American Cream Ale).
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Why Do US Brewers Try To Replicate Branded Beers ? johnnyboy1965 General Beer Discussion 123 03-15-2010 12:45 AM
DMS from extracts? gregs765 Extract Brewing 7 12-17-2008 09:31 AM
Grains and extracts oberonsd73 Beginners Beer Brewing Forum 11 09-26-2008 10:05 AM
What extracts substiute for what grains. BrooZer Extract Brewing 4 02-17-2008 08:42 PM
Extracts mgayer Winemaking Forum 4 07-18-2007 08:04 PM

Forum Jump