Brewers Base Malt Extract 180 Lb Drum

Brewers Base Malt Extract is a premium quality, all-natural extract that's perfect for your beer-making endeavors. This extract is crafted from the finest malted barley, lending an intense, complex flavor to your brew. It's rich in enzymes and proteins, which contribute to a robust body and full-bodied flavor in your beer.

This malt extract is incredibly versatile and can be used for brewing any style of beer. Whether you're looking to create a crisp pale ale, a rich stout, a smooth porter, or a refreshing lager, Brewers Base Malt Extract is your go-to ingredient. It allows you to have complete control over the flavor, body, and character of your beer, making it an excellent choice for both novice and seasoned brewers.

The Brewers Base Malt Extract comes in a 180 Lb Drum, an ideal size for breweries. It simplifies the brewing process, making it easier for you to craft great beer every time.

But the uses of this malt extract extend beyond just beer making. It can also be used in baking and cooking to add a unique, malty flavor to your dishes. From bread and cookies to sauces and marinades, this malt extract can enhance the taste of your culinary creations.

Incorporate Brewers Base Malt Extract into your brewing or cooking process and experience the difference it can make in enhancing the flavor and body of your creations.

TYPICAL ANALYSIS:

• TOTAL SOLIDS: 79 - 81%
• FERMENTABILITY: 75% MIN
• COLOR: 5 - 2.5°L

CARBOHYDRATE PROFILE:

• GLUCOSE: 13%
• MALTOSE: 45%
• MALTOTRIOSE: 14%
• HIGHER SACCHARIDES: 19%

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 base extract is light in color with a full, natural malt flavor, so it works as an all-purpose malt syrup for bagels, breads and pizza dough. Good fits for this type: bagels, breads, rolls, pizza dough and soft pretzels.

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 drum closed between uses and store it in a cool place out of direct sun. Malt syrup slowly darkens with age, which deepens its flavor a little, so plan to use it steadily. Warming makes it easier to pump and pour.

Good to Know

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

For Bakeries and Food Businesses

The 180 lb drum is meant for commercial bakeries, bagel shops and food producers that use malt syrup in volume and have the equipment to dispense from a drum.