Briess Traditional Dark Dry Malt Extract 3 Lb

Experience the rich, full-bodied flavor of Briess Traditional Dark Dry Malt Extract, a 3 lb package of premium quality malt extract. Crafted from a unique blend of Munich malt, 2-row barley malt, caramel 60L malt, black malt, and water, this malt extract is the perfect ingredient for creating darker extract beer styles.

• Munich Malt: Provides a robust malt character and deep amber to red hues to your beer.
• 2-Row Barley Malt: A versatile base malt that enhances the beer's natural flavors.
• Caramel 60L Malt: Adds a touch of caramel sweetness and a golden color to your brew.
• Black Malt: Imparts a dark color and a strong, sharp flavor, perfect for stouts and porters.

Not only is Briess Traditional Dark Dry Malt Extract ideal for darker beer styles, but it also serves as an excellent color and gravity adjustment for extract and all grain beer styles. You can easily tweak the color, flavor, and gravity of your beer to your liking, ensuring a perfect brew every time.

But the uses of Briess Traditional Dark Dry Malt Extract aren't limited to beer making. You can also incorporate it into your baking recipes for a unique, malty flavor twist. It can enhance the taste of bread, cookies, and other baked goods, offering a new depth of flavor to your favorite recipes.

So whether you're a home brewer looking to experiment with new flavors or a baker seeking a unique ingredient, Briess Traditional Dark Dry Malt Extract is a versatile addition to your pantry.

TYPICAL ANALYSIS:

• SOLIDS: 97%
• COLOR: 30 SRM
• FERMENTABILITY: 75%

FLAVOR & CHARACTER:

• DARK BROWN
• SWEET
• INTENSE MALT

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 dark type (about 30 SRM) has a deep brown color and a bold, roasted malt flavor, so a little goes a long way. Use it where you want both color and flavor, and expect it to darken light doughs. Good fits for this type: pumpernickel, dark rye and brown breads, gingerbread, brownies and chocolate cake, barbecue sauce, baked beans and marinades.

Baking and Bread

Add it to bread, roll and pizza dough for a darker, richer 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 bold, roasted malt flavor. It also stirs into hot cereal, overnight oats and pancake batter.

Malted Milkshakes and Drinks

It pairs well with chocolate: blend a tablespoon into a chocolate milkshake or hot chocolate for a deeper, roasted malt flavor.

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 deep, roasted 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.

Good to Know

Made from malted barley, so it contains gluten and is not suitable for gluten-free diets.

The 3 lb size is a handy amount for home baking, enough for many batches of bagels, bread, cookies or malted milkshakes.