Brewers Best® Dark Liquid Malt Extract 3.3 Lb

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 dark type (about 53-72 °L) has a deep brown color and a bold, roasted malt flavor, so a little goes a long way. Use it where you want both color and flavor, and expect it to darken light doughs. Good fits for this type: pumpernickel, dark rye and brown breads, gingerbread, brownies and chocolate cake, barbecue sauce, baked beans and marinades.

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 darker, richer 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 bold, roasted malt flavor. A spoonful also sweetens hot cereal, and it can be stirred into a milkshake for a malty flavor.

Glazes and Sauces

Its roasted flavor is especially good in barbecue sauce, baked beans, beef marinades and glazes for ham and pork. It browns and caramelizes well, so it also gives roasted vegetables a deep color.

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.