Briess Pale Ale Malt Extract 1 lb

Experience the rich, malty flavor of Briess Pale Ale Malt Extract, a versatile ingredient that can enhance your beer-making process. This dry malt extract, available in a convenient 1 lb package, imparts a pleasing straw color to your brew, and can be used in a wide variety of beers.

Briess Pale Ale Malt Extract is perfect for all-extract ales, as it can be used up to 100% in your recipe. It provides a strong malty backbone that supports the inclusion of even the most demanding specialty malts. This malt extract is not just a color enhancer but a flavor booster too.

When combined with other base malt extracts, it helps develop warm, malty, and toasty flavors that will surely elevate your beer's taste profile. Whether you're a seasoned brewer or a beginner, you'll find this malt extract easy to use and effective in enhancing your brew's overall flavor and color.

Beyond beer making, Briess Pale Ale Malt Extract can also be used in baking and cooking to add a unique depth of flavor to your dishes. From breads to sauces, this malt extract can provide a subtle malty sweetness that can enhance a variety of recipes.

In summary, Briess Pale Ale Malt Extract is a versatile ingredient that you can use to improve the flavor, color, and texture of your homemade beers and culinary creations.

TYPICAL ANALYSIS:

• SOLIDS: 97%
• COLOR: 6 SRM
• FERMENTABILITY: 75%

FLAVOR & CHARACTER:

• GOLD TO AMBER
• RICH MALT
• HINTS OF BISCUIT AND NUTS

Other Uses for this Product

Dry malt extract is the natural sugar of malted grain, concentrated and dried into a fine powder. In the kitchen it works as a malty sweetener and flavoring that dissolves into dough, batter, milk and warm water. This pale ale type is gold in color (about 6 SRM) with a rich malt flavor and hints of biscuit and nuts. It is a little more flavorful than the light types while still keeping breads and cookies fairly light. Good fits for this type: whole wheat and multigrain breads, soft pretzels, oatmeal and chocolate chip cookies, granola and malted milkshakes.

Baking and Bread

Add it to bread, roll and pizza dough for a richer golden crust, a mild malt sweetness and extra food for the yeast. For bagels, dissolve 1 to 2 tablespoons in the boiling water before poaching for a glossy, chewy crust.

Sweetening, Cookies and Granola

Mix it into cookie, brownie and granola recipes in place of part of the sugar for a toasty, caramel-like malt flavor. It also stirs into hot cereal, overnight oats and pancake batter.

Malted Milkshakes and Drinks

Blend 1 to 2 tablespoons into a vanilla or chocolate milkshake for a classic malt shop flavor. For a homemade malted milk powder, mix equal parts dry malt extract and nonfat dry milk powder and keep it sealed.

Glazes and Sauces

Dissolved in a little warm water, it makes a quick malt glaze for ham, pork, chicken and roasted vegetables, and it adds body and a gentle caramel note to barbecue sauce and baked beans.

How Much to Use

• Malt extract is less sweet than table sugar, so it usually replaces part of the sugar rather than all of it. Start by swapping about a quarter of the sugar and adjust to taste.
• Bread and pizza dough: about 1 to 2 tablespoons per loaf, or roughly 1 to 2% of the flour weight.
• Bagel water: 1 to 2 tablespoons per large pot of boiling water.
• Replacing liquid malt extract or barley malt syrup in a recipe: dry extract is about 97% solids and liquid is about 80%, so use about 4 parts dry for every 5 parts liquid by weight, plus a little extra water.
• These are general starting points. Recipes vary, so adjust to taste.

Storage

Dry malt extract pulls moisture from the air and will clump or harden if left open. Keep it sealed in an airtight container in a cool, dry place and scoop it with a dry spoon. Clumps can be broken up or dissolved in warm liquid.

Good to Know

Made from malted barley, so it contains gluten and is not suitable for gluten-free diets.

The 1 lb size is a handy amount for home baking, enough for many batches of bagels, bread, cookies or malted milkshakes.