Dry Malt Extract (DME)
Dry Malt Extract offers brewers a longer shelf life of wheat, other grain-based and barley malt extracts. Dry Malt Extract can be used in yeast starters but can be used as the base for your next brew. Dry malt extract has undergone a complete evaporation process by way of "spray drying", thus removing virtually all of the water.
Great for the creation of yeast starters, dry malt extract comes in Light, Pilsner, Amber, Dark, Bavarian Wheat and Dried Rice. 1 pound of dried malt extract dissolved in one gallon of water = 1.045 SG
Read More: Tips & Tricks to Extract Brewing
Dry Malt Extract (DME) Brewing Values
These are the common ranges that we've seen with Dry Malt Extract (DME) over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
(3 - 14° Lovibond)
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
If you see an error in our data, please let us know!
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