Hi all, I recently bought 50 lbs of Briess pale dme. There's a couple recipes I'd like to try that call for amber dme. Any idea on how to make the equivalent of a pound of amber dme using pale dme and steeping grains?
Converting pale dme to amber dme
- Thread starter Heavyfoot
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Breiss amber extract is (according to their website) a blend of pale, crystal60, and munich. You will have a tough time replicating this with the pale dme and steeping grains. The trouble is, munich malt doesn't do a great job as a steeping grain, so you are going to have a hard time getting an equivalent. You pick up some munch dme as well and steep the crystal, but I can't find any information suggesting proportions. You are probably better off converting all-grain recipes to extract than trying to convert one extract to another.
When last I converted a recipe calling for amber DME, to all-grain, I used 6 lbs 2-row, 3 lbs munich, and 1 lb C60. I have no idea how accurate that was, but the beer turned out great.
In your situation, I'd probably go about 60% DME, 30% Munich LME, 10% C60. How wrong could you go?
In your situation, I'd probably go about 60% DME, 30% Munich LME, 10% C60. How wrong could you go?
In that case, if you can't get amber dme or munich dme, I think you might be SOL. Munich doesn't substitute out very well. Your best options are to look for other recipes or to consider doing a partial mash.
Heavyfoot
Well-Known Member
Yeah, I guess I'm gonna have to step it up to partial mash. Oh well, I should probably be getting into partial mashes anyway. It doesn't really add much time to the extract plus steeping method anyway, does it?
Heavyfoot said:
Yep, not much more time, though you do need to be more careful about holding temps precisely.
