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 Post subject: DME and LME in same recipe
PostPosted: Mon Nov 02, 2009 2:15 pm 

Joined: Tue Oct 13, 2009 4:41 pm
Posts: 5
I am using a couple recipes off the site beertools.com. Many of the recipes there just list ingredients and no instructions. The recipe I have just done calls for both liquid and dry malt extract. My brother, who is also a new brewer, told me he read that when a recipe calls for both types of extract, that you add the dry before the boil, do the boil, then at end, add the liquid, turn off the heat, cover the pot and let stand for 10 minutes. Is this correct?

Thank you.


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 Post subject: Re: DME and LME in same recipe
PostPosted: Tue Nov 03, 2009 7:58 am 

Joined: Tue Mar 10, 2009 8:45 am
Posts: 106
Location: Rio Rathole, NM
I have done recipes with both and there really is no significant difference as to when you do either. The pumpkin ale I made last night I had two pounds of DME I started with, then with 15mins left, I added my 6lbs of LME. My goal from last night was to try and see if I can reduce the "twang" by adding the bulk of fermentables late in the boil.

I think I have had some partial mash kits from HBO that used late addition DME but it's been a while since I have made a partial mash brew with a kit.

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 Post subject: Re: DME and LME in same recipe
PostPosted: Tue Nov 03, 2009 6:57 pm 

Joined: Tue Oct 13, 2009 4:41 pm
Posts: 5
Thank you Urzas.


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 Post subject: Re: DME and LME in same recipe
PostPosted: Mon Nov 09, 2009 9:01 am 

Joined: Wed Aug 06, 2008 11:53 am
Posts: 433
The partial mash kits from the store do have you add the liquid extract in the last 15 minutes, but this does not infer that it is how it should always be done when brewing with the combination of dry and liquid. The main thing that you will find in adding extract late is that your hop utilization will go up. Say you're making 5 gallons of beer whose starting gravity is 1.050. With all the extract dissolved in 2.5 gallons of wort, the gravity of that wort would be close to 1.100 (half volume, double strength). This extra dense wort causes the hops to not be able to saturate into the wort as easily and can noticeably effect your IBU's (international bittering units). By adding extract late you can save on hops and possibly reduce that twang that is known to be a problem with many liquid extracts. Also, since you are using dry malt extract, which is less known for that extract twang, you are already better off.

To familiarize yourself better with the relationship of wort density, boil volume, IBU's, contributions from types of extract and hops, I would suggest downloading the free (or pay the $25 and get the full version which is so worth it) trial ProMash program. Just search it and you'll find it. Great program.

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"Good people drink good beer" Hunter S. Thompson


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