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Old 04-20-2013, 02:54 AM   #1
badbaker44
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Apr 2013
Posts: 8


I have come across a full unopened pail of this and want to know the following.

1. Can I use it to brew beer?
2. If yes to above what kinds of beers can I make?
3. I have limited knowledge of brewing and have only made Coopers kits so far. If I wanted to make a nice bitter ale what would I need to do? What kind of hops to use? I use Corny kegs to carb and store my beer.

Any help and feedback would be much appreciate.

Thanks,

Ian


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Old 04-20-2013, 03:05 AM   #2
Proboscidea
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Mar 2012
San Jose, CA
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So, ya "came across" a big bucket of LME, did ya?

It didn't happen to "fall" of the "back" of a "truck" did it?

(I kid, I kid ...)

"Non-diastatic" ... so google/Magic 8-ball returns this link ...

Quote:
Malt can be diastatic or non-diastatic. Non-diastatic is simply added as a sweetener, diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed. Having some around in long fermented breads is very important.
... but you're not breaking down other starches in, say, flour (breadmaking). You're just converting the sugar to alcohol, right? I don't know. Maybe they said "non-diastatic" because the bucket came from a bakery context? So it should be good for brewing? Again, I don't know. It's Friday. Whee.


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Old 04-20-2013, 03:08 AM   #3
BobbiLynn
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Nov 2012
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Yes, you can brew beer with that! Assuming it's not spoiled or something. Great score! How did you "come across" it? I see it's corn and barley. Not sure on the type of beer but maybe anything that normally calls for flaked corn along with barley and use that instead? I'd do some steeped/mashed grains with it too, not try to use it straight up. No more than 5 pounds of that per 5 gallon batch. Looking forward to seeing any suggestions you may get. Maybe search recipes for flaked corn and try to adapt a recipe.

 
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Old 04-20-2013, 03:13 AM   #4
badbaker44
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Apr 2013
Posts: 8

I am a baker by trade and this Was provided to me by a supplier to use in my artisan bread bakery. In my bakery, I used a diastatic dried malt powder and not liquid. But since this supplier was so generous, I didn't say no . It is fresh and unopened.

Would anyone be able to steer me in the right direction with a recipe for a nice bitter English ale using this LME?

Thanks,

Ian

 
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Old 04-20-2013, 03:16 AM   #5
Brulosopher
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Jun 2011
Fresno, CA
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Make a Cream Ale!!
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Old 04-20-2013, 03:22 AM   #6
BobbiLynn
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Nov 2012
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Quote:
Originally Posted by Proboscidea View Post
... but you're not breaking down other starches in, say, flour (breadmaking). You're just converting the sugar to alcohol, right?
Yes, that's right! So non-diastatic is perfect to use.

 
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Old 04-20-2013, 03:23 AM   #7
badbaker44
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Apr 2013
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A cream ale...sounds great...recipe and procedure would be great to start.

 
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Old 04-20-2013, 04:01 AM   #8
amandabab
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Mar 2012
spokane, wa
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it say corn and malted barley 40/60.

is this 40% or 60% corn extract?

so whats the cost of a 30kg bucket of the bakery stuff?

 
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Old 04-20-2013, 04:56 AM   #9
badbaker44
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Apr 2013
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This pail of LME I worth about $300. I got the spec sheet with it an its 40% corn malt and 60% barley malt.

 
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Old 04-20-2013, 05:05 AM   #10
CBMbrewer
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Nov 2011
, The south
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Cream ale should work. Corn and barley also makes me thing of some type of lager.


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