Briess Bavarian Wheat Liquid Malt Extract 32 lb

Briess Bavarian Wheat Liquid Malt Extract 32 lb is your ideal choice for brewing a traditional wheat beer. Whether you're an experienced brewer or a beginner, this malt extract empowers you to craft a beer that's both refreshing and complex. Made from top-quality malted barley and wheat, this extract boasts a light, sweet flavor and a delicate golden hue. Its low color and mild flavor make it a versatile addition to your beer recipes, enabling you to achieve the perfect balance of flavor and body in your brews.

This product is composed of 2-row barley malt, wheat malt, and water. The ratio is 65% wheat malt to 35% barley malt. This composition makes the Briess Bavarian Wheat Liquid Malt Extract 32 lb perfect for creating a classic Bavarian hefeweizen. You can also use it to brew dunkleweizen and other wheat beer styles by adding specialty grains.

Here's a breakdown of the components:
- 2-row Barley Malt: This ingredient contributes to the light color and mild flavor of the extract.
- Wheat Malt: Making up 65% of the extract, this component gives your beer its characteristic wheat flavor.
- Water: Used in the extraction process, water ensures the consistency and quality of the malt extract.

Apart from beer making, you can also use the Briess Bavarian Wheat Liquid Malt Extract 32 lb in baking. It can enhance the flavor of your bread, cookies, and other baked goods. It's a versatile ingredient that allows you to explore your culinary creativity while also helping you brew the perfect beer. So, why wait? Start your brewing or baking journey with Briess Bavarian Wheat Liquid Malt Extract 32 lb today.

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 wheat type is made from a blend of 65% wheat malt and 35% barley malt. It is pale with a soft, bready malt flavor that suits everyday baking. Good fits for this type: sandwich breads, rolls, pizza dough, pancakes, waffles and malted milkshakes.

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 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 wheat and barley malt, so it contains wheat and gluten and is not suitable for gluten-free diets.

For Bakeries and Food Businesses

At 32 lb, this is a bulk size for bagel shops, pizzerias, bakeries and home bakers who go through malt syrup every week. Bakeries use it in bagel kettles and in bread, roll and pizza doughs.