Briess Pilsen Light Dry Malt Extract 50 Lb

Briess Pilsen Light Dry Malt Extract 50 lb is your ideal choice for crafting light Pilsen beers. This malt extract is renowned for its delightful malt flavor and appealing color, enhancing the overall quality of your homemade brews. It's a 100% malt extract, ensuring you're using a pure, high-quality ingredient in your beer making process.

One of the key features of the Briess Pilsen Light Dry Malt Extract is its ability to provide just the right amount of unfermentable solids. This is crucial in giving your light beers the desired body and head retention. So, if you're aiming for a beer with a robust body and long-lasting foam, this malt extract is the way to go.

In addition to beer making, this malt extract can also be used in baking. It can enhance the flavor of your bread, cookies, and other baked goods. This makes the Briess Pilsen Light Dry Malt Extract a versatile ingredient, not just for brewing enthusiasts, but also for those who love to bake.

In conclusion, if you're looking for the best ingredient to make your Pilsen beer stand out, the Briess Pilsen Light Dry Malt Extract is your top choice. Its unique flavor, color, and ability to add body and head retention to your beer make it a must-have for any home brewer. Plus, its versatility in baking adds more value to this product, making it a worthy addition to your pantry.

TYPICAL ANALYSIS:

• SOLIDS: 97%
• COLOR: 2 SRM
• FERMENTABILITY: 75%

FLAVOR & CHARACTER:

• LIGHT GOLD
• SUBTLE MALT

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 Pilsen Light type is very pale (about 2 SRM) with a mild, clean malt flavor. It adds flavor, a little sweetness and better crust color without noticeably darkening white bread, bagels, rolls, cakes or milkshakes. Good fits for this type: bagels, white and sandwich breads, pizza dough, soft pretzels, sugar cookies 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. After opening a bulk bag, roll it down tightly or move the powder into airtight bins.

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 50 lb bag is a bulk size for bakeries, bagel shops, pizzerias, cafes and other kitchens that use malt in volume, in bread and bagel doughs, malted milkshakes, cookies or house-made granola.