Briess Sparkling Amber Liquid Malt Extract 3.3 lb

Briess Sparkling Amber Liquid Malt Extract, available in 3.3 lb and 32 lb options, is your perfect partner for homebrewing. This malt extract, made from premium 2-row malted barley, is a highly concentrated solution that adds a unique flavor and complexity to your beer. It not only imparts a distinctive amber hue to your brew but also provides a robust, malty flavor and aroma.

Its high maltose content makes it an ideal choice for enhancing the gravity of your beer. The full-bodied flavor of Briess Sparkling Amber Liquid Malt Extract pairs perfectly with a wide range of beer styles, from IPAs to stouts. With this malt extract, you can craft an unforgettable brew that will truly stand out.

The Briess CBW Sparkling Amber is a 100% malted barley product. It boasts a deep amber color and a more robust malt profile, adding a delightful caramel flavor note to your beer.

In addition to beer making, this malt extract can also be used in baking and cooking to add a rich, malty flavor to your dishes. It can be used in bread, cookies, and other baked goods, as well as in sauces and marinades.

In short, Briess Sparkling Amber Liquid Malt Extract is a versatile ingredient that can elevate your homebrewing and cooking experience. So why wait? Add it to your shopping cart and start experimenting with your recipes today!

OTHER PRODUCTS YOU MIGHT NEED

 Yeast

Your yeast selection has a big impact on your overall flavor profile and mouthfeel. You have lots of choices that will work well with Briess Sparkling Amber Liquid Malt Extract.

One Step Cleaner

If you are purchasing Briess Sparkling Amber Liquid Malt Extract, you're getting ready to make beer and need to wash your equipment. 

Hops

Hops is the main bittering agent in beer. You can select from a huge line of hop varietals from Hop Union to suit any brewers needs. The freshest hops for your next homebrewing endeavor. All hops are from YHC.    

Brew Pots

The pot pictured is an 8 gallon pot that is perfect for a beer kit or a standard 5 gallon batch. 

Wort Chillers and Thermometers

Wort Chillers and Thermometers are long term investments. It is important to chill your wort quickly. The quicker you chill it the stronger the cold break will be. You also need a good thermometer because high powered boiling changes more rapid temperature fluctuations. 

Siphons

Auto-siphons are a great luxury item to have in your brew equipment. Once you have one you will never go without one again. Don't forget to use a heavy duty sanitizer to clean it since you don't want to replace it as often as hoses. A good sanitizer for that job is Five Star San. 

Fermenters

 If you are using Briess Sparkling Amber Liquid Malt Extract, you are getting ready to ferment some beer. Here's a link to our fermenter equipment.

Hoses

 Many people reuse their hoses for far too long. Replacing your hoses often or even using as single use items is highly recommended with beer making. 

Funnels

Pouring your wort into a carboy can be tricky. Use a big funnel made just for the job. They even have different mesh screens to remove particles.

Airlocks

All that healthy yeast is going to make a lot of gas and you'll be needing an airlock to let it out, and not let anything in. It is recommended to replace airlocks often. Because they never physically touch the beer, the sanitation risk is too often overlooked. Bacteria can spread without physical contact in a closed environment and plastic stubbornly harbors bacteria. 

Yeast Starters

Making a yeast starter is a great way to avoid stuck fermentation and also get high yeast counts that allow the final cells to clean up after themselves, reducing off flavors and aromas. Higher populations means less yeast stress and less risk of off-flavors.  They help make better beer and can be used with Briess Sparkling Amber Liquid Malt Extract. Use the right equipment to make the job easy. Flask, Foam Stopper, and Airlock. 

 DID YOU KNOW?

The record for the most varieties of beer commercially available was 2,004! It was recorded on January 9, 2004 at Delíríum Café, Brussels, Belgium.