LME to DME Conversion

Liquid extract (LME) and dried malt extract (DME) are commonly used in homebrewing to add fermentable sugars to recipes. Both LME and DME are derived from malted grains and undergo a similar process to create wort, which is the liquid extracted from the grains during mashing.

One key difference between LME and DME is the content. LME is dehydrated to approximately 20% water, whereas DME is dehydrated to about 2% water. This difference in water content affects the shelf life and storage requirements of the two types of malt extract.

Due to its higher water content, LME has a shorter shelf life compared to DME. LME is more prone to darkening and flavor degradation over time. It is recommended to use LME within a few months of purchase and store it in a cool, dark place to minimize these issues.

On the other hand, DME has a lower water content, which gives it a longer shelf life. It is less prone to darkening and flavor deterioration, making it a preferred choice for brewers who want to store malt extract for a longer period. DME can be stored for up to a year without significant loss of quality.

When converting grain to malt extract, whether it is LME or DME, it is important to know the conversion rate. The conversion rate for LME to DME is 1 DME = 1.25 LME. To convert from LME to DME, you would divide the amount of LME by 1.25.

For example, if a recipe calls for 1 pound of LME, the equivalent amount of DME would be 1 pound divided by 1.25, which is 0.8 pounds. Similarly, if you have a recipe that specifies a certain amount of DME and you want to use LME instead, you would multiply the amount of DME by 1.25 to get the equivalent amount of LME.

It is important to note that LME and DME have slightly different characteristics when it comes to . LME tends to have a slightly higher moisture content, which can affect the fermentability and flavor profile of the beer. DME, with its lower water content, can result in a slightly drier and more fermentable beer.

LME and DME are both popular choices for adding fermentable sugars to beer recipes. While LME has a shorter shelf life and is prone to darkening and flavor degradation, DME has a longer shelf life and is less susceptible to these issues. When converting between LME and DME, it is important to use the appropriate conversion rate to ensure accurate measurements in your recipes.

LME to DME Conversion 1691381966

How Do You Convert LME To DME?

To convert LME (London Metal Exchange) to DME (Dubai Mercantile Exchange), you can use a simple mathematical calculation. The conversion rate between LME and DME is 1 DME = 1.25 LME. Therefore, to convert LME to DME, you need to divide the given amount of LME by 1.25.

Here is a step-by-step guide on how to convert LME to DME:

1. Determine the amount of LME you want to convert to DME.
2. Divide the LME amount by the conversion rate of 1.25. This will give you the equivalent value in DME.

For example, let's say you have 100 LME units that you want to convert to DME:

100 LME / 1.25 = 80 DME

So, 100 LME is equivalent to 80 DME based on the conversion rate of 1 DME = 1.25 LME.

It's important to note that this conversion rate is fixed and may vary depending on the market conditions or fluctuations in the exchange rates. Make sure to check the current conversion rate before performing any conversions

What Is LME And DME?

LME stands for liquid malt extract, while DME stands for dried malt extract. Both LME and DME are ingredients commonly used in beer brewing. They are forms of malt extract that have been processed and condensed for easy use in brewing.

LME is created by mashing malted barley grains and then removing the water content to about 20%. This creates a thick, syrupy liquid that contains the sugars, proteins, and other soluble compounds extracted from the barley during the mashing process. LME is typically sold in cans or bottles and has a longer shelf life compared to DME.

DME, on the other hand, undergoes a similar process but is dehydrated to a much lower water content of around 2%. This results in a free-flowing powder that is lighter and more easily stored than LME. DME is often packaged in sealed bags or pouches.

The main difference between LME and DME lies in their water content and physical form. LME is more liquid and has a higher water content, while DME is a dry powder with very low water content. This difference can affect how they are used in brewing and their impact on the final beer.

Advantages of LME include its ease of use and ability to provide a richer flavor profile due to its higher water content. It can be directly added to the boiling wort, making it convenient for homebrewers. On the other hand, DME is more concentrated and can be easier to measure and store. It also tends to have a longer shelf life.

LME and DME are both forms of malt extract used in brewing. LME has a higher water content and is in liquid form, while DME has lower water content and is a dry powder. Both have their advantages and can be used in various brewing recipes depending on the desired outcome.


The conversion from LME to DME involves a simple mathematical calculation, with 1 DME being equivalent to 1.25 LME. Both LME and DME are malt extracts that are created through similar processes, involving a mash and dehydration. However, the key difference lies in the water content, with LME containing approximately 20% water and DME containing only 2% water. This lower water content in DME contributes to its longer shelf life and prevents the darkening issues that can occur with LME. When converting grain to malt extract, whether it be LME or DME, it is important to follow a conversion chart to determine the appropriate amount needed. For example, for every pound of base grain, you would require 0.75 pounds of LME or 0.6 pounds of DME. understanding the difference between LME and DME and knowing how to convert between the two is essential for homebrewers and beer enthusiasts looking to achieve the desired flavor and consistency in their brews.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.