Recipes with LME and DME - why?

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Recipes with LME and DME - why?

Postby Bob57702 » Tue Oct 03, 2006 12:44 pm

Out of curiousity why do so many recipes call for portions of both DME and LME? I can understand it if you need a bit more than the off-the-shelf can of LME to meet the OG target but in many of the recipes it's obvious that's not the case. You can probably find nearly 150 examples of this in the 150 Classic Clone Recipes from BYO. I'm just wondering what I'm missing.

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Postby BillyBock » Tue Oct 03, 2006 8:11 pm

Whenever I do an extract recipe it's so I can use whole units of LME (ie. 3.3# cans) and then make up the remainder with DME. This way you're not having to store an opened can of LME.
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LME can wts

Postby Bob57702 » Tue Oct 03, 2006 11:57 pm

I looked at the recipes again and for the most part I think you're correct. Is it possible that there's a large variety in the weights of canned LME? The majority of the recipes in the forementioned magazine use multiples of 3.3# DME plus some LME but then they're weights like 2.25#, 4.2#, 6.0#, 5.25#, and 4.75# of LME with some amount of LME.

Thanks,
Bob
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