Author: Marshall Schott
For those considering getting into homebrewing, the concept of mashing can seem overly complicated and even a tad anxiety provoking, which is likely a major reason most start off using malt extracts. By being able to skip the entire mash process, one is able to produce wort in fewer steps with less gear and in a shorter amount of time.
Malt extracts are produced in a way that isn’t be terribly unfamiliar to the common all-grain brewing process. First, a mash is performed with the desired grain type to convert starches to fermentable sugars. The resultant sweet wort is then separated from the grain and briefly boiled, usually just long enough to achieve a good a hot break, before being chilled. At this point, the wort is transferred off the trub to vacuum evaporators that remove upwards of 80% of the water in a low heat environment, resulting in a thick syrup called liquid malt extract (LME). This LME can then be sprayed through an atomizing nozzle in a process that results in a fine powder called dry malt extract (DME).
A common claim made by many homebrew shop employees to thirsty brewers is that LME produces a better beer than DME, which given the difference in price, forces one to consider the value of quality. I was certainly convinced of this and relied solely on LME back before I switched to all-grain brewing, relegating DME to yeast starters and the occasional OG adjustment. Despite never brewing extract batches these days, I was surprised to realize we had yet to tackle this variable and decided to test it out for myself!
| PURPOSE |
To evaluate the differences between beers made with either liquid malt extract or dry malt extract.
| METHODS |
Wanting to make sure the variable in question was at the forefront, I designed recipes that would rely entirely on either LME or DME, which required different amounts in order to achieve the same expected OG.
Sticky When Wet… Or Dry
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.8 gal | 60 min | 37.7 IBUs | 3.4 SRM | 1.053 | 1.015 | 5.0 % |
| Actuals | 1.053 | 1.01 | 5.7 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| LME Pilsen OR 7.5 lbs DME Pilsen | 9 lbs | 100 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Cascade | 20 g | 60 min | Boil | Pellet | 7.2 |
| Cascade | 25 g | 30 min | Boil | Pellet | 7.2 |
| Cascade | 25 g | 10 min | Boil | Pellet | 7.2 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Pub (A09) | Imperial Yeast | 72% | 64°F - 70°F |
Download
| Download this recipe's BeerXML file |
The week before my planned brew day, I ordered Pilsner extracts of either type from MoreBeer, crossing my fingers that they would be of similar freshness. When the package arrived two days later, I was pleased to discover the dates on each differed by just a few days.
When brew day arrived, I collected two identical volumes of filtered water, which I left unadulterated.
While the water was warming up, I weighed out the hop additions for both batches.
Once each batch of water had reached 175°F/79°C, I turned off the element to avoid scorching and incorporated the extracts, failing at my attempt to do so in a non-sticky fashion.
The worts were both boiled for 60 minutes with hops added at the times stated in the recipe.
When the boils were complete, the worts were quickly chilled to 67°F/19°C.
Refractometer readings showed my calculations were pretty spot on, as both batches achieved the same OG.
Identical volumes of wort from each batch were then transferred to sanitized Brew Buckets.
The filled fermentors were placed next to each other in my fermentation chamber controlled to 66°F/19°C, at which point I pitched a pouch of Imperial Yeast A09 Pub into each one.
I observed airlock activity in both beers just 6 hours later and fermentation proceeded similarly for each. With signs of activity all but absent 8 days later, I took hydrometer measurements indicating the LME beer finished slightly higher than the DME beer.
At this point, I swapped the airlocks out for CO2 filled BrüLoonLocks then reduced the temperature of the chamber to cold crash.
Having heard some claims that one type of extract leads to better clarity than the other, I skipped gelatin fining and kegged the beers after 2 days at 34°F/1°C.
The filled kegs were placed in my keezer and burst carbonated overnight before I reduced the gas to serving pressure. After a week of conditioning, they were equally carbonated and ready to serve to tasters.
| RESULTS |
A total of 32 people of varying levels of experience participated in this xBmt. Each participant was served 2 samples of the beer made with liquid malt extract and 1 sample of the beer made with dry malt extract in different colored opaque cups then asked to identify the unique sample. A total of 16 tasters (p<0.05) would have had to accurately identify the unique sample in order to reach statistical significance, and 18 did (p=0.006), indicating participants in this xBmt were able to reliably distinguish a beer made entirely with LME from one made entirely with DME.
The 16 participants who made the accurate selection on the triangle test were instructed to complete a brief preference survey comparing only the beers that were different. A total of 7 tasters reported preferring the LME beer, another 7 said they liked the DME beer more, 2 had no preference despite noticing a difference, and 2 reported perceiving no difference.
My Impressions: Out of the 6 triangle tests I attempted, I selected the unique sample 4 times, and while this indicates a certain degree of confidence, I’d be lying if I said telling the beers apart was easy. It really wasn’t. To my palate, the LME beer was slightly richer with a stronger caramel flavor while the DME beer was a bit cleaner. Regardless, both shared the unmistakable richness of malt extract, a flavor I’ve never gotten in beers made with 100% Pilsner malt.
| DISCUSSION |
While recent data suggests more and more folks are jumping directly into all-grain brewing, due in part to the rise in popularity of methods like Brew In A Bag, using malt extracts remains an easy way to see what this gig is all about. In doing so, one must choose whether to use syrupy LME or powdery DME. Seeing as both are made from the same grains and a largely similar process, it’s easy to assume using either would lead to a similar finished product. However, the fact tasters in this xBmt were capable of reliably telling apart beers made with either LME or DME suggests each type of extract produces unique characteristics.
Considering the fairly split preference ratings, it might be easy to assume that despite the beers being perceptibly different, both were equally as good. Indeed, while neither version was mind-blowing, comments from tasters following completion of the survey were generally positive, and many attempted to guess the style, something we keep from participants until they’ve finished the triangle test. Guesses included Amber Ale, Altbier, ESB and other more malt-forward styles. Looks of confusion only arose when I informed tasters they’d been drinking beers made entirely with either liquid or dry Pilsner malt extract and hopped with Cascade.
As someone who only uses malt extract for xBmts specifically focused on malt extract, my experience with these beers did little to change my opinion on the ingredient. That said, my previously held conviction, which was beaten into me during my first few years of brewing, that LME is of higher quality than DME has certainly changed. I’m not saying the LME beer was bad, but in terms of the style I was aiming for, it was far from the mark. For what was ultimately 100% Pilsner malt beers, the DME version came quite a bit closer in appearance and flavor. In the event I decide to use extract for anything other than a starter in the future, without question, it’s be dry.
If you have any thoughts about this xBmt, please do not hesitate to share in the comments section below!
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28 thoughts on “exBEERiment | Liquid Malt Extract (LME) vs. Dry Malt Extract (DME)”
I think there are all sorts of concerns about isolation of variables here, but I guess one of my bigger issues is using the same weight of LME and DME. How much more water weight is in the LME? In other words, are do they have the same amount of fermentable carbohydrate per unit of weight?
Looks like he used 9lbs of LME and 7.5lbs DME and collected identical amounts of water. Both batches hit the same IF so I in terms of water weight and carbohydrates they were essentially identical.
They were different weights. “ 9 lbs LME Pilsen OR 7.5 lbs DME Pilsen”
Because of the water content of LME, he had to use different weights to match the original gravity
i was always told that DME is more shelf stable. i’ve seen some god awful beers brewed with LME due to browning of the LME in the can.
The noticeably darker color of the LME beer in both the hydrometer and finished beer photos just about says it all for me. I still occasionally use extract for partial mashes or reasons of convenience, but almost always DME and then as light in color as possible. I won’t go anywhere near the cans of LME that sit forever on the shelves of the closest place to me that sells homebrewing supplies (a bottle shop, not really a true LHBS).
Yeah, all the reactions (principally maillard reactions being responsible for browning and toffee or even soy flavours) that occur in the boil actually continue in the can. While certainly at a much slower rate due to the lower temperature, this is partly offset by the higher concentration in the LME.
While DME can get stale due to oxygen exposure (which should not be a concern for LME since it is typically stored in a more airtight container), it wont experience any additional boil reactions between its constituents since that requires them to be dissolved first.
I’ve been home brewing for a couple years now and have yet to make the jump to all grain. About a year ago, I made the switch from getting kits at my LHBS to making my own recipes with just DME. Since late-addition IPA’s are my go-to, a simple grain bill of DME works perfect and I only need to boil 10-15 minutes, which really helps with the time constraints of family life.
I’d also note the mineral content of each brand’s extract varies. Briess used to use softened water for example… And I say used to because I don’t know what they use now.
Unless they all use RO water they should have variations even if they all used the same malt brand and type. 😊
Both the LME and DME in this xBmt were Briess.
How old were they?
Both were younger than 3 months, used a week after standard purchase from MoreBeer.
I’ve always heard the opposite, that DME generally produces better beer than LME. Probably because of the additional color the latter adds, as well as its higher likelihood of staling.
Pro brewer here. You can easily make professional-quality beer with Briess DME. Not so much with the LME, unfortunately. Although, you can’t really simulate white wheat or pilsner malt very well, in my opinion. I’ve totally done DME pilot batches to mess with customers though, even to the point of just mixing it with 180F water from the tankless, throwing in a bunch of hops, then chilling– you can make absolutely great beer. Just stay away from LME, and stick with the Briess brand.
This is a great experiment, thanks for doing it. Like most, I started with kits, then used extract, and then all grain. Once I started all grain, I never looked back. However, when I was brewing with extract, it was almost always DME. I used DME over LME for essentially the same reason that I fine with gelatine. Appearance of my beer is important to me. I probably can’t measure this, but to me, I suspect that the visual difference between LME and DME has a greater positive impact on the final beer then any potential difference of quality between LME and DME.
One variable that might be worth future evaluation is WHEN the extract is added. I’ve been an all-grain brewer for a long time, now, but when I’m helping new brewers along, I’ll instruct them to do a little extract (10% of total) at the initial part of the boil to help with hop utilization, then the remainder of the extract around 10min left.
My theory is that, if nothing else, this should help with the darkening of the wort. If doing a LME vs DME side-by-side employing THIS process, it’d be interesting to see if a difference is noted. I would imagine it wouldn’t have much of an impact, if any, on the taste, though.
Thanks for this idea!
Instead of graduating to all grain I just started multi-batch extract.
Also big thanks to Marshall for this post!
My experience with extract beers (even tasting them now), is that you can almost immediately tell it is a homebrew. There is a lack of body and depth to most of the ones I’ve ever made or tasted. For that reason alone, I urged noobs to go into BIAB or another all-grain method rather quickly. I’ve seen more than one extract brewer become disenchanted because their beers didn’t taste like the others in the homebrew groups I’ve been a member of over the years.
While My go to is BIAB, I have no problem using DME whe trying out new hops or when time is tight. Fermentation control and sanitation is much more important and I notice no “homebrew” taste or lack of body. My 2 cents.
Another sad generalization. I’ve personally won multliple medals in large competitions with extract beers, and I know of many other similar wins by others. There’s more to good brewing than ingredient form, and new brewers need to know that.
In June 2012, a homebrewer in New Zealand made brewing history by beating 45 of the world’s best breweries to take out the Gold Medal for Pilsner at the Asia beer Awards in Singapore. The brewer used an extract lager kit to meet the bitterness and colour specification for the category along with steeped malts hops. Clearly there’s absolutely no need to hurry into BIAB or AG methods, world-beatring beers can and have been brewed with extract.
Please forgive my ignorance on this since I only did partial mashes before going all-grain but isn’t DME the same as LME but with all of the moisture extracted?
Nice xbmt.
I think the processing is different. DME is spray-dried, and the spray dryer feed is probably less concentrated than LME, maybe actual wort concentration. LME would be processed in an evaporator.
Thank you for the info. I googled the “spray dryer” and came across a schematic for “Muntons Liquid Extraction”. No wonder that stuff is expensive.
This is really cool! I actually came to this conclusion myself about a year ago, after an EMBARASSING number of oxidized ipas using LME – 3 years worth of them, thinking it was the only way to brew a high quality extract batch.. Now that I only use DME, i’m wayy happier with my IPAs, and honestly much happier every extract brew I do (which is the vast majority of them, as I’m short on time and space).
The huge difference in color (and chasing away the NEIPA oxygen boogieman) is what brought me to the realization that DME was far, far better for my purposes than LME.
Interesting. Where I live DME is about twice the price of LME so hence I have never used DME.
I brew 50/50 (LME/grain) partials mostly and can’t really tell them apart from the occasional half-batch AG’s that I do. One shortcoming of using LME, even when it’s only 50% of the bill is achieving that really pale straw colour desirable in some beers. On these occasions when I want to brew an ultra-light partial it seems from this that DME might be answer.
If you want to go old school, here is one of the original podcasts form BBN describing exactly how LME and DME is made and why LME is a crap shoot vs DME, from Breiss themselves
http://www.basicbrewing.com/radio/mp3/bbr08-18-05.mp3
I have experimented with various malt extracts over the years, both dry and liquid. Here in South Africa only food grade malt extracts are produced, which have a low fermentability and a high protein content, making for cloudy beers with a high FG (you’re had pressed to get an OG of 1.050 or so below an FG of 1.030
In contract, imported DMEs that I have tried were of brewing grade and did not have these problems.
Keeping in mind that DME is essentially spray-dried LME and that the heat of spray-drying often produces more complex sugars and therefore a darker and less fermentable wort, it is interesting to note that the DME you used resulted in a lower FG and lighter colour beer. This suggests to me that the base wort used for the Briess LME and DME are probably not the same. During DME production the manufacturer may have taken special measures to ensure sufficient fermentability and as light a colour as possible.
So what I’d really like to see is a detailed analysis of the sugar profiles of both the LME and DME that you used. This should prove very enlightening.