I'm working on piecing together my first partial mash recipe from an all grain version here on the forums. I'm doing all the conversion math myself, which I have pretty much figured out but don't have enough brewing experience to know much about ingredient comparisons and substitutions. So what characteristics does 2 row brewers malt have and what is its equivalent in LME and DME? Thanks!
2 row LME and DME substitutions
- Thread starter Dopple
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2-row ranges from about 34-37 ppg and 2-3 Lovibond. Extra Light and Pilsener DME will be the closest extracts when compared to pure 2-row or pure Pilsener Malt. I don't use LME since DME has a better shelf life, lighter color, easier to measure, and you get more bang for your buck with it.
Extra Light and Pilsener DME ranges from about 37-44 ppg and is 2-5 Lovibond. Light DME values are a bit higher than this, which is why I don't use it. Amber and Dark DME are out of the question for partial mashers because 1) either you don't know what specific ingredients or proportions they contain, or 2) you're already mashing with those grains inherent in the extract.
Extract, in general, will often contain a portion of Carapils and/or Light crystal. It's not usually pure 2-row. Since the ppg in extract is often a little higher, it's difficult for extract brewers (and sometimes partial mash brewers) to attain low FG's. Therefore, if you want a dry PM or Extract beer, it is recommended to substitute about 8-12% of extract with fully fermentable sugar (sucrose or glucose) and to make a big, healthy starter with high attenuating yeast.
Use hopville.com to build a recipe via beercalculus. Get the ppg/L right by choosing specific brands and ensuring the purported numbers are accurate by double checking the value on the maltsters website. For example: Briess Golden Light DME is 43 ppg/5 L whereas Muntons Extra Light Dry Malt Extract is 37 ppg/3 L. Just because you see preset values in there doesn't mean they are accurate. For example: Gambrinus Honey Malt has an incorrect default ppg in hopville. It's more like 35, not 27.
Extra Light and Pilsener DME ranges from about 37-44 ppg and is 2-5 Lovibond. Light DME values are a bit higher than this, which is why I don't use it. Amber and Dark DME are out of the question for partial mashers because 1) either you don't know what specific ingredients or proportions they contain, or 2) you're already mashing with those grains inherent in the extract.
Extract, in general, will often contain a portion of Carapils and/or Light crystal. It's not usually pure 2-row. Since the ppg in extract is often a little higher, it's difficult for extract brewers (and sometimes partial mash brewers) to attain low FG's. Therefore, if you want a dry PM or Extract beer, it is recommended to substitute about 8-12% of extract with fully fermentable sugar (sucrose or glucose) and to make a big, healthy starter with high attenuating yeast.
Use hopville.com to build a recipe via beercalculus. Get the ppg/L right by choosing specific brands and ensuring the purported numbers are accurate by double checking the value on the maltsters website. For example: Briess Golden Light DME is 43 ppg/5 L whereas Muntons Extra Light Dry Malt Extract is 37 ppg/3 L. Just because you see preset values in there doesn't mean they are accurate. For example: Gambrinus Honey Malt has an incorrect default ppg in hopville. It's more like 35, not 27.
looneybomber
Well-Known Member
Huh? Points per Pound per Gallon per Liter?
CKing
Well-Known Member
I suggest always using extra light or pilsner DME with extract & partial mash recipes.
Use specialty grains for your color and flavor characteristics.
I was always told the lighter the extract the more fermentables and cleaner profile you will have.
Use specialty grains for your color and flavor characteristics.
I was always told the lighter the extract the more fermentables and cleaner profile you will have.
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looneybomber
Well-Known Member
Having two volumetric quantities really confused me. Lovibond makes sense.
ludomonster
Well-Known Member
I use Light or Extra Light DME or Pale or Gold LME in my partial mash recipes. It doesn't make a huge difference because I usually add color with specialty malts. The darker the beer, the less it matters.
The only time I might be concerned with a light color is with lite American Lager and Cream Ale, since they should be around 2-6 SRM. Many other light color beers have a wide range of color (often overlapping with other styles).
I generally make my partial mash recipes by starting with some amount of specialty grain to get the color and maltiness right, add 2-row up to my capacity and add 4 lbs of extract - Easy peasy.
The only time I might be concerned with a light color is with lite American Lager and Cream Ale, since they should be around 2-6 SRM. Many other light color beers have a wide range of color (often overlapping with other styles).
I generally make my partial mash recipes by starting with some amount of specialty grain to get the color and maltiness right, add 2-row up to my capacity and add 4 lbs of extract - Easy peasy.
That's pretty much what I'm doing.
4# 2 row
.5# crystal
4# DME
.5# corn sugar
FWIW I'm doing a partial mash version of the lake walk pale ale. First non-kit batch and first partial mash. Pretty stoked to be using this as a way to learn a good bit about conversions and brewers arithmetic.
Only problem is that the LBHS only had crystal 150 instead of crystal 60. In such a small quantity I don't think it will be a deal breaker and since this is my first time with this process, I hardly care.
4# 2 row
.5# crystal
4# DME
.5# corn sugar
FWIW I'm doing a partial mash version of the lake walk pale ale. First non-kit batch and first partial mash. Pretty stoked to be using this as a way to learn a good bit about conversions and brewers arithmetic.
Only problem is that the LBHS only had crystal 150 instead of crystal 60. In such a small quantity I don't think it will be a deal breaker and since this is my first time with this process, I hardly care.
