olie
Well-Known Member
- Joined
- Oct 9, 2017
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This question is not about what can be done or what's "good enough" or what some people's preferences are or what experimentation is encouraged.
This question is about, if I were to run the experiment, what would my expected results be in terms of difference in taste.
The Question: Other than water content, is there any actual difference in the end resulting beer taste to using LME vs DME?
Example: If I have a recipe that says, say, 3.3 lb of Amber LME + 3lb of pale DME, and I make it...
* Batch #1: as written
* Batch #2: 3.3lb of Amber LME + 3.3lb of pale LME (all LME)
* Batch #3: 3lb of Amber DME + 3lb of pale DME (all DEM)
(NOTE: +10% weight for LME to account for the water content.)
...Assuming everything else (water, hops, cook times, yeast, fermentation temps, etc.) was identical, would anyone be able to tell the difference by taste?
Thanks!
~Ted
This question is about, if I were to run the experiment, what would my expected results be in terms of difference in taste.
The Question: Other than water content, is there any actual difference in the end resulting beer taste to using LME vs DME?
Example: If I have a recipe that says, say, 3.3 lb of Amber LME + 3lb of pale DME, and I make it...
* Batch #1: as written
* Batch #2: 3.3lb of Amber LME + 3.3lb of pale LME (all LME)
* Batch #3: 3lb of Amber DME + 3lb of pale DME (all DEM)
(NOTE: +10% weight for LME to account for the water content.)
...Assuming everything else (water, hops, cook times, yeast, fermentation temps, etc.) was identical, would anyone be able to tell the difference by taste?
Thanks!
~Ted