Brewers Base Malt Extract 660 Lb Drum

Brewers Base Malt Extract, a premium quality, all-natural extract, is your perfect partner in crafting exceptional beers. This extract, packed in a 660 Lb Drum, is derived from the finest malted barley, imparting an intense, complex flavor to your brew.

The high levels of enzymes and proteins present in the Brewers Base Malt Extract contribute to a robust body and full-bodied flavor in your beer. This versatile extract is suitable for brewing any style of beer, be it pale ales, stouts, porters, or lagers. It's not just limited to beer making; the Brewers Base Malt Extract can also be used in baking and cooking for enhancing the flavor of your dishes.

As a homebrewer or a professional, you'll appreciate the control this extract gives you over the flavor, body, and character of your beer. It simplifies the brewing process, making it an enjoyable experience whether you're a beginner or an experienced brewer.

This 660 Lb Drum size is particularly beneficial for breweries, allowing for large scale production without compromising on quality. With Brewers Base Malt Extract, you're not just brewing beer, you're crafting an experience. So, get ready to impress your friends, family, or customers with your brewing skills and the remarkable taste of your beer.

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 660 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.