Brewer's Best Wheat Liquid Malt Extract 3.3 lb
Brand : Brewers Best
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- SKU:
- 1328
- UPC:
- 888690013285
- Shipping:
- Calculated at Checkout
Brewer's Best Wheat liquid malt extract is a 2-4°L unhopped syrup from barley and wheat for your hefeweizens, wits and American wheat beers. The 3.3 lb can is the standard size used in 5 gallon extract recipes.
Brewer's Best Wheat Liquid Malt Extract, weighing 3.3 lb, is a premium quality product that you, as a home brewer, will find indispensable. This liquid malt extract is meticulously crafted from top-grade 2-row barley, ensuring a clean malt flavor and the purest color profiles. It's a product that's been expertly designed by a team of brewmasters in collaboration with Coopers Brewery, making it a unique malt extract that's been created for brewers like you, by brewers themselves.
You'll experience more vigorous fermentation with this extract compared to others, and it will provide a cleaner overall malt aroma. If you're aiming for a lighter colored brew, Brewer's Best Extra Light is one of the lightest colored extracts available on the market.
The Brewer's Best Wheat Liquid Malt Extract is backed by Brewer's Best, a leading distributor of home craft beer making products. This ensures that you're getting a product that's trusted by the brewing community.
This malt extract is packaged in recyclable steel cans, promoting sustainability and showing our commitment to the environment. You don't have to worry about leaks with the standard 3.3 lb. packaging, making it a reliable choice for your brewing needs.
Remember, this isn't just any malt extract. It's the only one crafted by a brewery, specifically designed for brewers like you. So, whether you're a seasoned brewer or just starting out, this malt extract is a must-have for creating your perfect brew.
In addition to beer making, this malt extract can also be used in baking as a substitute for sugar, providing a unique flavor to your baked goods. So, why wait? Enhance your brewing and baking experience with Brewer's Best Wheat Liquid Malt Extract today.
Benefits of Brewer's Best® Liquid Malt Extracts include:- More vigorous fermentation when fermented side-by-side with other extracts
- Cleaner overall malt aroma
- Brewer's Best® Extra Light is one of the lightest colored extracts available
- Backed by the leading distributor of home craft beermaking products, Brewer's Best®
- Packaged in recyclable steel cans promoting sustainability
- Tried and true standard 3.3 lb. packaging, without the worry of leaking cans
- The only malt extract crafted by a brewery - for brewers, by brewers
TYPICAL ANALYSIS
- LOVIBOND: 2 - 4°L
- PLATO: 80.2 - 82.3
- GRAVITY: 1.4250 - 1.4397 PPG
- SOLIDS: 80 - 82%
- INGREDIENTS: BARLEY, WHEAT AND WATER
- CONTENTS: 100% PURE MALT EXTRACT, NON-DIASTATIC AND UNHOPPED
NOTE:
- COLOR MEASURED AT THE TIME OF PACKAGING. MALT EXTRACT WILL DARKEN WITH AGE. STORE IN A DRY, COOL PLACE.
Other Uses for this Product
This is 100% pure, unhopped, non-diastatic liquid malt extract made from barley, wheat and water: a thick, natural malt syrup. It is very similar to the barley malt syrup that bagel shops and bread bakers use, and it works as a malty sweetener and flavoring much like honey or molasses. This wheat type (about 2-4 °L) is made from barley, wheat and water. It is pale with a soft, bready malt flavor that suits everyday baking. Good fits for this type: sandwich breads, rolls, pizza dough, pancakes, waffles and malted milkshakes.
Bagels and Bread
For bagels, stir 1 to 2 tablespoons into the boiling water before poaching for a glossy, chewy, well-browned crust, and add about a tablespoon to the dough. In bread, roll and pizza dough it adds a mild malt sweetness, a richer golden crust and extra food for the yeast.
Sweetening and Baking
Use it in place of honey or molasses in breads, granola, granola bars, oatmeal cookies and muffins for a toasty, caramel-like malt flavor. A spoonful also sweetens hot cereal, and it can be stirred into a milkshake for a malty flavor.
Glazes and Sauces
It browns and caramelizes well, so it makes a good glaze for ham, pork, chicken and roasted root vegetables, and it adds body and depth to barbecue sauce, baked beans and marinades.
How Much to Use
- Replacing honey or molasses: use about the same amount. Malt syrup is less sweet, so add a little more or keep some of the honey if you want it sweeter.
- Replacing sugar: a common rule of thumb is about 1 1/4 cups of malt syrup per cup of sugar, with about 1/4 cup less liquid elsewhere in the recipe.
- Bread and pizza dough: about 1 to 2 tablespoons per loaf. Bagel water: 1 to 2 tablespoons per large pot of boiling water.
- Replacing dry malt extract: liquid is about 80% solids and dry is about 97%, so use about 5 parts liquid for every 4 parts dry by weight and cut the recipe's water slightly.
- These are general starting points. Recipes vary, so adjust to taste.
Storage
Keep the container tightly closed in a cool, dry place, and refrigerate it after opening to keep it fresh longer. Malt syrup slowly darkens with age, which deepens its flavor a little. If it is too thick to pour, set the closed container in warm water for a few minutes. A lightly oiled spoon or measuring cup helps it slide right off.
Good to Know
Made from wheat and barley malt, so it contains wheat and gluten and is not suitable for gluten-free diets.
The 3.3 lb size is a handy amount for home baking, enough for many batches of bagels, bread, cookies or malted milkshakes.
