Briess Traditional Dark DME - Dry Malt Extract
Briess Traditional Dark DME - Dry Malt Extract
Couldn't load pickup availability
Money-Back Guarantee
Money-Back Guarantee
If you're not completely blown away by the experience, we'll give you a full refund no questions asked, you have 30 days to request a return.
100% Secure Check Out
100% Secure Check Out
Your information is fully protected with top-notch security technology. Shop with complete confidence and peace of mind.
Sale – Last 48 Hours!
Sale – Last 48 Hours!
Once the promotion ends, the product will return to its original price.
Order now before it's sold out again!
Briess Traditional Dark DME - Dry Malt Extract
Briess Traditional Dark DME is a proprietary blend of base malt, Munich malt, 60L crystal malt, and black malt. It produces a sweet, intensely malty flavor with deep color, making it ideal for bold, malt-forward beer styles.
Product Details
- SRM: 30
- Fermentability: 75%
- Solids: 97%
- FAN (extract as-is): 4400 mg/L
- Form: Free-flowing dark brown powder
- Made in the USA
Usage Information
Briess Traditional Dark DME can be added directly to your kettle or dissolved in warm water before use. It yields about 43 points per gallon per pound and is an excellent choice for brewing dark ales and lagers or for adjusting the color, flavor, and gravity of all-grain recipes.
Flavor Profile
Sweet, intense malt character. Rich body with layered notes of caramel, toast, and roasted malt complexity.
Applications
- All extract beer styles, especially dark and malty ones
- Adjusts color, flavor, and gravity in all-grain brewing
- Excellent for Red & Amber Ales, Bocks, Doppelbocks, Oktoberfest, Brown Ales, Porters, and Stouts
Brewer Advantages
- Save time and increase brewhouse productivity
- Extend brew size by adding malt solids to the wort
- Boost gravity or fine-tune color with ease
- Enhance body and improve head retention
Explore More DME Extracts
Browse our full selection of Dry Malt Extracts (DME) for light, amber, wheat, and dark options to suit any style.
