Briess Bavarian Wheat Dry Malt Extract 50 Lb

Experience the authentic taste of Bavarian beer right in your home with Briess Bavarian Wheat Dry Malt Extract. This 50 lb package is expertly crafted from a blend of 2-row barley malt, wheat malt, and water, ensuring a high-quality product that enhances your beer making process. The composition boasts a 65% wheat malt to 35% barley malt ratio, which is ideal for creating a classic Bavarian hefeweizen.

You can also experiment with dunkleweizen and other wheat beer styles by simply adding specialty grains to the mix. This versatile malt extract offers you the flexibility to explore various beer recipes and styles. The Briess Bavarian Wheat Dry Malt Extract is not only perfect for beer making, but it can also be used in baking to enhance the flavor and texture of your bread, cookies, and other baked goods.

Here's what you can expect from this product:

- 2-row Barley Malt: This component contributes to the overall sweetness and body of your beer, providing a solid base for your brewing process.
- Wheat Malt: Comprising 65% of the mix, the wheat malt gives your beer a delightful tangy flavor, which is characteristic of Bavarian wheat beers.
- Water: The water used in the process ensures the malt extract remains in a dry, easy-to-use form.

So, whether you're a seasoned brewer or just starting out, the Briess Bavarian Wheat Dry Malt Extract is a must-have ingredient in your brewing arsenal. It's time to take your beer making to the next level.

TYPICAL ANALYSIS:

• SOLIDS: 97%
• COLOR: 3 SRM
• FERMENTABILITY: 75%

FLAVOR & CHARACTER:

• LIGHT TAN
• NEUTRAL
• MALTY

Other Uses for this Product

Dry malt extract is the natural sugar of malted grain, concentrated and dried into a fine powder. In the kitchen it works as a malty sweetener and flavoring that dissolves into dough, batter, milk and warm water. This wheat type (about 3 SRM) 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.

Baking and Bread

Add it to bread, roll and pizza dough for a richer golden crust, a mild malt sweetness and extra food for the yeast. For bagels, dissolve 1 to 2 tablespoons in the boiling water before poaching for a glossy, chewy crust.

Sweetening, Cookies and Granola

Mix it into cookie, brownie and granola recipes in place of part of the sugar for a toasty, caramel-like malt flavor. It also stirs into hot cereal, overnight oats and pancake batter.

Malted Milkshakes and Drinks

Blend 1 to 2 tablespoons into a vanilla or chocolate milkshake for a classic malt shop flavor. For a homemade malted milk powder, mix equal parts dry malt extract and nonfat dry milk powder and keep it sealed.

Glazes and Sauces

Dissolved in a little warm water, it makes a quick malt glaze for ham, pork, chicken and roasted vegetables, and it adds body and a gentle caramel note to barbecue sauce and baked beans.

How Much to Use

• Malt extract is less sweet than table sugar, so it usually replaces part of the sugar rather than all of it. Start by swapping about a quarter of the sugar and adjust to taste.
• Bread and pizza dough: about 1 to 2 tablespoons per loaf, or roughly 1 to 2% of the flour weight.
• Bagel water: 1 to 2 tablespoons per large pot of boiling water.
• Replacing liquid malt extract or barley malt syrup in a recipe: dry extract is about 97% solids and liquid is about 80%, so use about 4 parts dry for every 5 parts liquid by weight, plus a little extra water.
• These are general starting points. Recipes vary, so adjust to taste.

Storage

Dry malt extract pulls moisture from the air and will clump or harden if left open. Keep it sealed in an airtight container in a cool, dry place and scoop it with a dry spoon. Clumps can be broken up or dissolved in warm liquid. After opening a bulk bag, roll it down tightly or move the powder into airtight bins.

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

The 50 lb bag is a bulk size for bakeries, bagel shops, pizzerias, cafes and other kitchens that use malt in volume, in bread and bagel doughs, malted milkshakes, cookies or house-made granola.