Briess Sparkling Amber Dry Malt Extract 50 Lb

Experience the rich, robust flavor of Briess CBW Sparkling Amber Dry Malt Extract 50 lb. This premium quality extract, amber in color, is expertly crafted from malted barley and water. Its versatile nature allows you to use it as a base for amber-colored extract beer styles, adding a unique depth and complexity to your brews.

Here's what you can expect from the Briess CBW Sparkling Amber Dry Malt Extract:

- Malted Barley: Provides the foundational flavor and color to your beer, contributing to its overall richness and depth.
- Water: Used in the extraction process, it ensures a smooth and consistent texture in your final product.

Not only can this malt extract enhance your amber beer styles, but it's also perfect for color and gravity adjustment for both extract and all-grain beer styles. This means you can fine-tune your brew's color and alcohol content to your exact preference, giving you more control over your beer-making process.

But the uses for Briess CBW Sparkling Amber Dry Malt Extract don't stop at beer making. This versatile ingredient can also be used in baking and cooking, adding a unique malty flavor to bread, cookies, and other baked goods.

So, whether you're a seasoned brewer or a novice baker, the Briess CBW Sparkling Amber Dry Malt Extract is a valuable addition to your pantry. With this extract, you're not just making beer or baking bread - you're crafting an experience.

TYPICAL ANALYSIS:

• SOLIDS: 97%
• COLOR: 11 SRM
• FERMENTABILITY: 75%

FLAVOR & CHARACTER:

• AMBER COLOR
• MALTY
• SWEET
• CARAMEL

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 amber type (about 11 SRM) 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.

Baking and Bread

Add it to bread, roll and pizza dough for a deeper golden-brown 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 malted barley, so it contains 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.