Comments on: Malted Grain Types and Mash Profiles

By: Larry

Larry — Fri, 17 Jun 2011 04:12:13 +0000

Sounds like you are having a lot of fun! When you are ready to keg your beer, we’re here. When you are ready to go to all-grain brewing, we’re here. When you are ready to build a brew shed, we’re here!

By: tpitman

tpitman — Thu, 16 Jun 2011 19:47:31 +0000

Thanks. My first was a Coopers Dark Ale, one can with corn sugar. The second batch was done with two cans of Breiss extract, one can light and one can amber. No sugar. After reading the article above I was curious as to whether the amber might have held less fermentable sugars than the light, and in going forward if this was a consideration I would have to account for in the future using extracts. Again, thanks for clearing this up.

By: Larry

Larry — Thu, 16 Jun 2011 05:17:02 +0000

All varieties of liquid malt extract have the same fermentability for a given brand. Only the color is different.

1 pound of liquid malt extract (LME) in one gallon of water gives a gravity of 1.037. This can also be expressed as 37 points per pound per gallon, commonly written as ppg. Similarly 1 pound of dry malt extract (DME) gives a ppg of 45-46.

By: tpitman

tpitman — Wed, 15 Jun 2011 13:43:36 +0000

I’m a beginner, on my second extract batch. Very informative. Is it safe to say that, with amber and dark dry or liquid extracts, that they correlate in terms of fermentable sugars to whole grains? In other words, are the amber and dark malt extracts less fermentable then the light?

Thanks

By: Questions about my new Pale Ale - Home Brew Forums

Questions about my new Pale Ale - Home Brew Forums — Sat, 13 Feb 2010 16:57:03 +0000

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