Briess Golden Light Liquid Malt Extract 32 lb

Brewing your own beer at home has never been easier with Briess Golden Light Liquid Malt Extract. This 32 lb. malt extract is a favorite among homebrewers for its ability to create a light, crisp flavor in your beer. Made from high-quality malt, this extract imparts a rich flavor and a light golden hue to your brew.

The pleasant, malty aroma and sweet taste of Briess Golden Light Liquid Malt Extract will enhance the overall sensory experience of your beer. It's not just about the taste, this extract also adds body and mouthfeel to your beer, enhancing its texture. Plus, it contributes to the color of your beer, giving it that enticing golden light hue.

Briess Golden Light Liquid Malt Extract is versatile and easy to use. It can be used in both extract and all-grain brewing, making it a suitable choice whether you're a beginner or an experienced brewer. The light color and delicate maltiness of this extract make it ideal for creating lighter styles of beer. Think lagers, wheat beers, and pale ales. You can now brew great-tasting beers without the time and effort of all-grain brewing.

The Briess CBW Golden Light is made from a blend of 2-row malt, dextrine malt, and water. This composition allows it to be used as a base malt for all beer styles in an extract batch. Alternatively, you can use it to adjust the gravity of an all-grain batch. Pair Briess CBW Golden Light with specialty malts to produce any beer style, be it light or dark.

In addition to beer making, Briess Golden Light Liquid Malt Extract can also be used in baking and cooking to add a unique malty flavor to your dishes. It's a versatile ingredient that can enhance the taste of your homemade bread, cookies, and even savory dishes.

In conclusion, Briess Golden Light Liquid Malt Extract is a must-have for every homebrewer and food enthusiast. It's not just a brewing ingredient, it's a tool to unlock your creativity in the kitchen.

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 Golden Light type is pale 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.

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 malted barley, so it contains 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.