Briess Sparkling Amber Liquid Malt Extract 32 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 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 amber type 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.

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.