MoreBeer.com & Liquid Malt Extracts

[SkyHighBrew88]

I noticed the other day that MoreBeer.com only sells 2 types of liquid malt extracts (Pilsner and Light).

They say basically that by steeping specialty malts you can change a light LME into an Amber or Dark LME.

I have a recipe that calls for 5.75lbs of Amber LME. Can you just use Amber DME? Dry malt extract as I understand it has more fermentable sugars than liquid so what amount is then required? Also, if you use light liquid malt extract and steep specialty grains, how much MORE grain to make it equivalent to what an Amber LME would've had?

 

[Shooter]

I think the ratio of DME to LME is 80%, but don't quote me on that.

 

[Dave258]

If changing LME to DME, use 80%. Example: 5.75lbs of LME= 4.6 lbs DME. I would assume you can use Amber DME but I would still Steep some grain for the goodness they offer!

 

[SkyHighBrew88]

Nice. Thanks a lot!

So if one were to go only light DME, what amount of specialty grains would it take to change 1 lb of light DME to the equivalent of 1 lb of amber DME or 1 lb of dark DME?

I would imagine it would make the process of extract brewing somewhat easier if you could just buy light DME and adjust accordingly with specialty grains.

 

[sean6247]

From what I understand, the reason that alot of people do not like using amber or dark malt extract is that you do not know what kind of malt they used to achieve the color. Light or pils (L/D)ME is clearly from one grain source and can be added into any recipe as the base grain.

 

[Dave258]

So if one were to go only light DME, what amount of specialty grains would it take to change 1 lb of light DME to the equivalent of 1 lb of amber DME or 1 lb of dark DME?

This I would have to leave to someone who knows their grains more and the lovibond scale (i think that is what is used to measure color). I have only been doing this for about 8 months.
I can say that it doesn't take much grain to effect color.
I steeped .25 lb black patent and .50 lb roasted barley for a brown ale I made, and before I added any extract the "tea" was DARK. I turned out great, I just kegged it this morning.Can't wait to drink it!

 

[SkyHighBrew88]

Nice. Thanks a lot!

So if one were to go only light DME, what amount of specialty grains would it take to change 1 lb of light DME to the equivalent of 1 lb of amber DME or 1 lb of dark DME?

Yeah I know this is kind of a crazy thought, it seems possible but I'm just new and haven't heard of any hard & fast rule as to doing this...

 

[Sacreddog717]

Looking at their website, it says that light LME/DME is 4L and the Amber is 10L. You could add enough grain to bring it up to color. For example if you added 0.1 lbs. of crystal 60L per lbs of LME to get the same color.

 

[bgough]

1. Download a free trial version of brewing software, like beersmith.

2. Enter the total amount of amber LME or DME that the recipe calls for and note the color and starting gravity(usually given in SRM)

3. Switch out the amber extract for pale extract, and pick your specialty malts (steeping grains) to add color

4. Make sure the SRM and starting gravity are in the same ballpark and you're ready to go.

This way, you know precisely what malts you used to achieve your color and flavor.

 

[slowbie]

Nice. Thanks a lot!

So if one were to go only light DME, what amount of specialty grains would it take to change 1 lb of light DME to the equivalent of 1 lb of amber DME or 1 lb of dark DME?

I would imagine it would make the process of extract brewing somewhat easier if you could just buy light DME and adjust accordingly with specialty grains.

The specialty grains you would want to use would be dependent on what style you're aiming for. In theory you could get the right color by using just about any specialty grains in the right amount. However, as an extreme example, .25 lbs of roasted barley is obviously going to taste much different than 2 lbs. of Crystal 15L. However, the suggestions above will probably get you somewhat close. You could post the target style and your current recipe here and have some people give specialty grain suggestions, but it'd probably be just as easy (unless it's a really uncommon style) to just look for an extract and steeping grains recipe. Or you can use a program like beersmith to convert all grain recipes (which are much easier to find) into extract with steeping grains.

 

[mosquitocontrol]

But I thought the type of extract also reflected flavor and not strictly color. In your logic could I somehow use light extract and steeping grains to become the equivalent of wheat extract? If so, tell me the secret as that could save me some dough now that I'm buying light DME in bulk.

 

[bgough]

But I thought the type of extract also reflected flavor and not strictly color. In your logic could I somehow use light extract and steeping grains to become the equivalent of wheat extract? If so, tell me the secret as that could save me some dough now that I'm buying light DME in bulk.

The extract you use will impart color and flavor. For example, Briess Amber LME consists of Pale malt, Munich, and crystal 60. Maybe you don't want any munich, and you would rather use crystal 120 than 60. By choosing pre-made amber LME, they pick the flavors to achieve the color. By using pale LME and picking your own specialty grains, you choose the flavors to create the color.

And no, you can not use Pale LME and steeping grains to equal wheat extract. Wheat extract is comprised of ~50% pale malt and ~50% wheat malt. Wheat malt needs to be mashed to get conversion.

 

[mosquitocontrol]

Alright that is exactly what I thought about the wheat malt. That if I wanted to substitute I'd have to at least jump to partial mash. Thanks for the clarity.

 

[ChshreCat]

Just to chime in...

Partial mash isn't much of a jump to make so don't be afraid to give it a shot! You'll be surprised at how easy it is, especially if you've done steeping grains with your extract batches.

 

[bgough]

Alright that is exactly what I thought about the wheat malt. That if I wanted to substitute I'd have to at least jump to partial mash. Thanks for the clarity.

Also, if you're just looking to do a wheat beer with extract, you don't need to mash at all.

Wheat extract can be used by itself to make wheat beers. No steeping grains needed.