Pale Dry Malt Extract

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Framnk
Posts: 6
Joined: Tue Aug 20, 2002 12:35 pm

Pale Dry Malt Extract

Post by Framnk »

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?
Azorean Brewer
Strong Ale
Strong Ale
Posts: 326
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Location: Greenville SC
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Look for Light D.M.E.

Post by Azorean Brewer »

Hi, I think they are referring to light dry malt extract.
andytv
Double IPA
Double IPA
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Joined: Tue Jan 30, 2001 8:55 pm

Yep

Post by andytv »

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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