Total newbie question: LME or DME?

[bernardsmith]

I know that LME contains about 20 % water and so pound for pound contains less fermentable sugar than DME but is there a reason to prefer one over the other in any recipe? I ask because I see that many recipes include both LME and DME so does LME provide something that the DME does not (or vice versa)? Can I use, say, DME without any LME if I am using an extract with specialty grains? Why do so many recipes include both? Thanks.

 

[DoD_Ales]

LME can caramelize and cause beers darker than intended. Late malt additions, 20 minute boils, can help. DME needs to be boiled to drive off DMS vegetal off flavors. DME is cheaper, usually. LME can be found using Munich and Maris Otter for more authentic styles. DME has a longer shelf life. I guess what I'm trying to say is that both have their advantages and place in extract brewing. Frankly, a lot has to do with availability and freshness at your LHBS or on-line supplier. Your best bet is to experiment.

 

[bernardsmith]

Thanks DoD Ales. Looks like I will need to do some experimentation if there is really no rule of thumb to choose one over the other when all other things are equal.

 

[rodwha]

All depending, liquid can become old and stale whereas dry will not, within reason.

 

[rodwha]

I prefer LME over DME in types I figure to fresh enough as its much cheaper. If its a non typical style (such as wheat) I'll buy DME instead.

 

[unionrdr]

I've never had to boil DME just to get rid of DMS. I've even added it at flame out,just like LME with no ill effects. DME doesn't caramelize in the boil as readily as LME does. I like to use it in the boil for hop additions to keep colors lighter,flavors cleaner & maillard reactions to a minimum.

 

[Demus]

Many recipes use both because LME typically comes in 3.3 pound cans or other containers, and DME by the pound or even ounce. So an 8 pound recipe would require using a partial container of LME unless DME was used.
Assuming fresh product, LME is generally a tastier product as it's less processed. DME started as LME and is then dehydrated. It's not available in as many varieties, and tends to have less character. It's advantage is longer shelf life and simplicity of use (try weighing out that last 1.25 pounds your recipe needs with LME)

 

[unionrdr]

I think LME tastes maltier,needing more hops to balance it out. That said,LME does have more "flavors" available whereas DME just comes in extra light,light,etc. But the DME doesn't caramelize so quick like LME does.

 

[Queequeg]

I'm going to say DME is universally better than LME. Controversial but hey thats what I think.

DME VS LME

DME can be visually inspected prior to purchase, if the DME is darker than it should be it means its stale

DME is generally paler when fresh as the water content is lower during manufacture so the Mallard reactions are less, since extracts are almost always darker than the equivalent base malt this is important. This will also effect flavour as Mallard associated compounds produced toasted flavours

DME stays fresher for longer again because of the low water content

A bag of DME can be opened and resealed, a can of LME can not.

DME is easier to handle, it doesn't stick to the container as much, and doesn't sink to the bottom of the brew kettle

LME is available in more types, but when using mini mash or speciality grains its almost always best to used a basic pale malt style extract anyway. If you want to recreate maris otter you can use extra pale DME and victory malt as a mini mash.

DME is cheaper despite being a better product.

If I was making a extract batch I would personally use muntons extra light DME and use speciality grains to make the beer style.

 

[Demus]

DME is cheaper despite being a better product.

If I was making a extract batch I would personally use muntons extra light DME and use speciality grains to make the beer style.

You make some good points, but some folks brew all extract batches. For that purpose LME comes in a greater variety, and has generally more flavor as long as it's fresh and from a reputable manufacturer. When you do a batch highlighting steeped grains I agree the extra expense and handling difficulty of LME is not really warranted. That does not however make it inferior...

 

[rodwha]

I find it odd that you two stated that DME was cheaper. I haven't seen that even when it's figured that a little more LME is needed.

 

[unionrdr]

Yeah,DME usually costs more in my experience. Here's a handy conversion chart I like; http://www.jaysbrewing.com/2011/11/17/lazy-chart-for-converting-dme-lme-grain/

 

[RPCidery]

Everywhere I look, DME is about twice as expensive as LME. As far as I'm concerned, LME is a lot like honey. Keep it dry and it will keep for a very long time. The main reason, IMO, to spend the extra $ for dry over liquid is if light color is a priority. Otherwise just use LME. Most LHBSs have LME in bulk these days.

 

[unionrdr]

When brewing pb/pm biab,I add either one at flame out anyway. So cleaner flavors & intended color result.

 

[rodwha]

I mostly just use DME for starters these days as I've been dabbling in partial mashes, but I still like to keep plenty on hand as it's shelf stable.

I do use it when brewing wheat beers though as I cannot purchase it in LME form from MoreBeer, and being that it's not as popular as a pale LME I don't know how long it's been opened at the LHBS.

 

[ballsy]

I find DME to be very messy vs LME. The powder flies around easy, and is VERY sticky when exposed to a drop of moisture (even from skin). Pour into steaming wort and it forms sticky clumps before even getting out of container. BUT it's a necessity when doing PM batches like I do so you can adjust to hit OG pending efficiency of the mash.

 

[Queequeg]

gram for gram the price is about the same (at least here DME is slightly cheaper) but you get around 44ppg with DME as opposed to 36ppg with LME.

 

[Queequeg]

I find DME to be very messy vs LME. The powder flies around easy, and is VERY sticky when exposed to a drop of moisture (even from skin). Pour into steaming wort and it forms sticky clumps before even getting out of container. BUT it's a necessity when doing PM batches like I do so you can adjust to hit OG pending efficiency of the mash.

That is definitely true

 

[unionrdr]

I start stirring the wort while pouring the DME close to the surface. A lot less mess that way.

 

[rodwha]

It makes a little mess while I'm pouring it into my measuring cup atop my scale.

But LME has its issues too.

 

[unionrdr]

Yeah,measuring LME is great fun...not! Sticky,goopy,hard to stop the flow when measurement is reached on the scale.

 

[Tippsy-Turvy]

The trick to aportioning DME is to scoop it..... slowly. Trying to pour it as if you're pouring sugar will create a cloud of the stuff and cover everything with a sticky crust (i learned the messy way).

If you're just adding the entire bag to the kettle then pour as Unionrdr suggests.

 

[ballsy]

Yup....I only use LME in total weight ordered and make up remainder in DME. Agree w/ pouring DME like bag o sugar causes nastiness!! Even taping bag up and squeezing excess air out blows clouds of that sticky crap!! Evem static cling pulls it towards opening!!