Dried Malt Extract (DME) is the primary sugar source in extract brewing and can be used in partial-mash or all grain brewing to adjust flavor, color and gravity of brews.  DME can also be used to increase head retention and body. Many brewers choose nutrient rich DME as the sugar source for making yeast starters as well. Briess dried malt extracts are made from 100% malt and water.

Dark DME: 54% Munich Malt 10L; 30% Base Malt; 13% Caramel Malt 60L; 3% Black Malt; Water

Traditional Dark is an excellent dark malt extract . With an intense, sweet and malty flavor, it can be used in the production of many beer styles, either as a base, to boost gravity or for color and flavor enhancement. Contributes strong flavors to darker beer styles such as: Red ales, Brown ales, Amber ales, Oktoberfests, Bocks/Dopelbocks and can be used for color adjustments in lighter beer styles. 

Typical Analysis:

• Color: 30.0º Lovibond (8º Plato)
• Fermentability: 75%
• Solids: 97%
• 1.043 PPG