Pale Dry Malt Extract

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Pale Dry Malt Extract

Postby Framnk » Wed Aug 21, 2002 6:32 pm

Hi, I've seen several recipes mention using pale DRY malt extract, yet when I look at various homebrew suppliers, they don't specifically describe any dry malt extract as being "pale". Is there an equivalent terminology I should be looking for?
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Look for Light D.M.E.

Postby Azorean Brewer » Thu Aug 22, 2002 1:56 am

Hi, I think they are referring to light dry malt extract.
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Yep

Postby andytv » Thu Aug 22, 2002 3:51 am

Dried malt extract (DME)- sometimes called spry malt, because it is created by mashing base grains (and coloring grains for amber & dark), cooking the wort down to a thick syrup, and spray-drying it. DME yields about 1.035-45 degrees specific gravity per lb per gallon. Color is typically Light (pale), Amber, and Dark. Alternately, you can use Liquid Malt Extract (Syrup), but you will have to use a little more, as it yields about 1.027-38 degress per lb per gallon. Your better "partail mash" recipes will specify DME or Liquid and specialty grains for steeping to add flavor and color.

A nice advantage to DME is that it keeps nicely, you can keep it around for making yeast starters.

prosit,

Andy
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