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Extract mash-temps.

Thread starter Thirdthorpe
Start date Dec 27, 2013

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Thirdthorpe

Well-Known Member

Dec 27, 2013

So I've been wondering about this for a while but does anyone know what temperature the grains in both DME and LME are mashed before being dehydrated and packaged? More importantly I'm wondering the amount of disaccharides verse polysaccharides in both DME and LME in order to have an understanding of what kind of dryness or sweetness and mouthfeel to expect from each respectively. I've used a lot of LME up to this point and noticed that while all the beers were good they had a similar "syrupiness" that I'd like to do away with.