DMS with pilsner malt extract?

Discussion in 'Homebrewing' started by Scope4Beer, Jun 11, 2014.

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  1. Scope4Beer

    Scope4Beer Zealot (677) Sep 28, 2009 Pennsylvania
    Trader

    I was searching the threads and couldn't find this answer. I do partial mash brewing and in a recipe I'm tinkering with I was thinking of using pilsner DME (split at the beginning of the boil and last 15 min) to keep the color on the lighter side. I know of the DMS increase with pilsner malt in genera requiring longer boilsl, but wasn't sure if it applied to DME as well. If it does, I'll just bag the pilsner malt and use golden light or something equivalent.
     
    #1 Scope4Beer, Jun 11, 2014
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I guess in theory this would depend on the manufacturers' practices when producing the extract, i.e. how long did they boil and thus how much DMS precursor are they leaving in the extract once the water and already formed DMS are evaporated away. In practice though, it's pretty rare to hear about someone haveing a DMS problem with extracts, even for those who do mostly late extract additions.
     
    #2 VikeMan, Jun 11, 2014
  3. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    The first pilsner I made, I did it with pils DME, and I boiled only 60 minutes, based on my assumption that DMS would not be an issue. I did not notice any DMS in the beer. It turned out pretty well, as I recall. I haven't done another extract pils since, but if I needed to do a quickie pils for some special occasion I would be comfortable using dry extract in the manner you describe. (Can't speak to LME.)
     
    #3 MLucky, Jun 11, 2014
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  4. Scope4Beer

    Scope4Beer Zealot (677) Sep 28, 2009 Pennsylvania
    Trader

    Thanks for the input. I'll probably just skip the pilsner and go with a light DME. It's purely cosmetic and not worth risking potential off flavors.
     
    #4 Scope4Beer, Jun 11, 2014
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