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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