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Fermentable sugar-content of Liquid Malt Extract (LME)

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henrik.peytz

NewBee
Registered Member
Sep 25, 2017
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So I was thinking about doing a high ABV braggot, but I'm kind of stumped in regards to the sugar-content of LME. For instance, honey is ~80% sugar, what would be the corresponding number for LME, and is it the same across different kinds of LME?

Does LME have any positive/negative impact on the fermentation-process that I should be aware of compared to straight honey? I could imagine it'd probably stress the yeast less than honey since malt is 2x glucose-molecules, while honey is a mix of glucose and fructose (less fermentable than glucose).
 
Liquid malt extract will provide you with a gravity of about 1.036 (between 1.034 and 1.038) when mixed with water to produce a gallon of wort. Malt will probably leave you with about 5 - 7 points of unfernentable sugars / pound of LME or DME which is why beer is always sweet and needs to be counter-balanced with hops.
 
Squatchy said:
Honey is 100% fermentable
Click to expand...

Sorry I wasn't specific enough. If we take 100g of honey then 82g will be sugars (glucose and fructose). Question is: if we take 100g of LME how much of it will be sugar (maltose in this casae)?

I wish to know because then I can calculate the amount of honey it'll substitute in my base-recipe.
 
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