LlewellynT Posted February 8, 2011 Share Posted February 8, 2011 Morning All, What would be the difference in using a dried malt extract or a liquid malt extract? I know this might sound really dumb but sometimes one or the other is hard to come by from one supplier? Link to comment Share on other sites More sharing options...
johng12 Posted February 8, 2011 Share Posted February 8, 2011 I've been told that the liquid malt extract yields a slightly higher end alc %, not too sure if thats correct.Someone else can clarify this, im sure it was my local HBS that told me this. As you have said what you get your hands on you use. If i don't buy online or go to the LBHS i can't get the liquid malt. Link to comment Share on other sites More sharing options...
Kearnage Posted February 8, 2011 Share Posted February 8, 2011 The main difference is one is liquid the other is powder! This is what John Palmer says: "Malt extract is sold in both liquid (syrup) and powdered forms. The syrups are approximately 20 percent water, so 4 pounds of Dry Malt Extract (DME) is roughly equal to 5 pounds of Liquid Malt Extract (LME). DME is produced by heating the liquid extract and spraying it from an atomizer in a heated chamber. DME is identical to LME except for the additional dehydration." To me the advantage of the Coopers liquid malts is that you can get amber, dark and wheat as well as light, whereas I find dried malt harder to come by in different types. Dan Link to comment Share on other sites More sharing options...
LlewellynT Posted February 8, 2011 Author Share Posted February 8, 2011 Thanks guy's, so if I understand correctly - if a recipe calls for DME & you replace that with LME then slightly more LME would be used? And taste wise there should be no difference? I would actually prefer using the LME anyway as I always struggle to stop the DME from clumping![biggrin] Link to comment Share on other sites More sharing options...
Kearnage Posted February 8, 2011 Share Posted February 8, 2011 LME is about 80% of the fermentable material of DME, so yes, you need to up the amount. The taste and result should be the same if you use like for like, ie light DME subbed with light LME with the same colour etc. There may of course be some difference in brands due to the malts used. Link to comment Share on other sites More sharing options...
PB2 Posted February 9, 2011 Share Posted February 9, 2011 Dry Malt is very stable in colour, aroma and flavour - it keeps for years! Liquid Malt extract, although relatively stable, changes colour, aroma and flavour over time. This process is accelerated with higher temperatures. More obvious with lighter coloured/flavoured malt extracts. Link to comment Share on other sites More sharing options...
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