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brewing sugar vs lme

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  • 14-02-2015 12:00am
    #1
    tom_con
    Registered Users Posts: 13 ✭


    newbie question.
    any big differences between using brewing sugar or lme??
    any difference in taste/strength?


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    #2
    WallsToTheBall
    Registered Users Posts: 80 ✭✭WallsToTheBall


    You are likely to get far better tasting beer from using LME instead of using just Dextrose (brewing sugar). LME is made up of quite a high proportion of sugars that are unfermentable by the yeast, this results in a beer with more body, a thicker taste and mouthfeel with more malty goodness as opposed to a boozy/cheap-alcohol twang.

    As a result of these unfermentables, you have to use more LME than Dextrose for the same ABV to be achieved (about 1.5 : 1 ratio).
    Hope this helps :D


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    #3
    WallsToTheBall
    Registered Users Posts: 80 ✭✭WallsToTheBall


    Sorry had a bit more of a read into it, is more like 1.25 : 1 Dextrose : LME required for brewing out about the same.


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    #4
    loyatemu
    Registered Users Posts: 14,893 ✭✭✭✭loyatemu


    In what context? To add to a kit?

    It's not as simple as saying "use malt extract" - if the kit says to add sugar it has been designed to have sugar added to it and adding malt extract instead will change the flavour, you'll end up with a maltier beer.


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