Briess Traditional Dark Liquid Malt Extract 3.3 lb

Step into the world of beer making with the Briess Traditional Dark Liquid Malt Extract 3.3lb. This high-quality liquid malt extract is your perfect companion for crafting robust, full-bodied ales or even lagers. Made from all-natural malted barley, it ensures no preservatives, additives, or chemicals interfere with your brewing process.

The Briess Traditional Dark Liquid Malt Extract is known for its ability to infuse a deep, rich color into your finished beer, enhancing its visual appeal. But it's not just about looks - this extract also imparts a great malt flavor and aroma, making your homemade beer a sensory delight.

Now, let's talk about what goes into this malt extract. It's a well-balanced blend of Munich malt, 2-row barley malt, caramel 60L malt, black malt, and water. This combination not only gives your beer a unique flavor profile but also allows for color and gravity adjustment for extract and all grain beer styles.

But the uses of the Briess Traditional Dark Liquid Malt Extract 3.3lb extend beyond beer making. This versatile product can be used in darker extract beer styles, adding a new dimension to your brewing repertoire.

So, whether you're a seasoned brewer or just starting out, the Briess Traditional Dark Liquid Malt Extract 3.3lb offers you the opportunity to create a delicious, full-flavored beer that you'll be proud to share with friends and family. Embrace the art of beer making with this premium malt extract and let your brews be the talk of the town.

Other Uses for this Product

Liquid malt extract is a thick, natural malt syrup made by concentrating the sweet liquid from malted grain. 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 dark type has a deep brown color and a bold, roasted malt flavor, so a little goes a long way. Use it where you want both color and flavor, and expect it to darken light doughs. Good fits for this type: pumpernickel, dark rye and brown breads, gingerbread, brownies and chocolate cake, barbecue sauce, baked beans and marinades.

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 darker, richer 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 bold, roasted malt flavor. A spoonful also sweetens hot cereal, and it can be stirred into a milkshake for a malty flavor.

Glazes and Sauces

Its roasted flavor is especially good in barbecue sauce, baked beans, beef marinades and glazes for ham and pork. It browns and caramelizes well, so it also gives roasted vegetables a deep color.

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 malted barley, so it contains 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.