Brewer's Best Amber Liquid Malt Extract 3.3 lb

• More vigorous fermentation when fermented side-by-side with other extracts
• Cleaner overall malt aroma
• Brewer's Best® Extra Light is one of the lightest colored extracts available
• Backed by the leading distributor of home craft beer making products, Brewer's Best®
• Packaged in recyclable steel cans promoting sustainability
• Tried and true standard 3.3 lb. packaging, without the worry of leaking cans
• The only malt extract crafted by a brewery - for brewers, by brewers

TYPICAL ANALYSIS

• LOVIBOND: 12 - 15°L
• PLATO: 80.2 - 82.3
• GRAVITY: 1.4250 - 1.4397 PPG
• SOLIDS: 80 - 82%
• INGREDIENTS: BARLEY, WATER
• CONTENTS: 100% PURE MALT EXTRACT, NON-DIASTATIC AND UNHOPPED

NOTE:

• COLOR MEASURED AT THE TIME OF PACKAGING. MALT EXTRACT WILL DARKEN WITH AGE. STORE IN A DRY, COOL PLACE.

Other Uses for this Product

This is 100% pure, unhopped, non-diastatic liquid malt extract made from barley and water: a thick, natural malt syrup. 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 amber type (about 12-15 °L) has a sweet, caramel-like malt flavor and adds a warm golden-brown color. It is a good choice when you want more malt flavor than a light extract gives. Good fits for this type: whole grain and multigrain breads, soft pretzels, bagels with a deeper crust, oatmeal cookies, granola, barbecue sauce and glazes.

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 deeper golden-brown 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 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.