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Malt extract is "concentrated sugar extracted from brewing-grade malted barley." You can buy malt extract in both liquid and dry form.
Liquid malt extract is similar to molasses, whereas dried malt extract is in a fine powder form. Malt extract can differ depending on the grains used when making it.
1kg of dextrose (Brewing Sugar) is roughly equivalent to 1.1 kilograms of dried malt extract and 1.2kg of Liquid malt extract.
Malt extract starts life in much the same way as an all-grain beer. Grains are mashed in the usual way to create wort. The wort is then heated, which causes the water to evaporate and the wort to concentrate.
Many brewers often brew with malt extract alone or malt extract with steeped speciality grains.
Malt extract beers have proved to be brilliant!
At many competitions, they are capable of competing with all-grain beers.
Use malt extracts instead of sugar to give a fuller taste.
If a recipe says 1 kilo of brewing sugar, you can use all sugar or malt extract.
Another idea would be to use 500g brewing sugar and 500g malt extract.
Use extracts to make extract beers using dry or liquid malt extract, which cuts out the mash time and goes straight to the hop boil. Add some steeping grains for extra colour and malty freshness.
Liquid malt extracts are a sticky syrup-like product that provides vital sugars, flavours & aromas for your homebrew. Liquid malt extract can simplify the brewing process, or for more experienced brewers, it can help supplement sugars in a brew or help increase specific gravity.
Brew Mart recommends using malt extract with any beer kit instead of sugar to produce the finest homebrewed beer. Use the entire can of liquid malt extract instead of one kilo of sugar or brewing sugar or dried malt. Use light malt extract for lager and very light bitter.
As a general rule, you can replace dextrose with an equal mass of light dry malt extract. Dry malt extract is dried wort without the hops, so your beer is more 'authentic.'.
The brewer takes crushed malted grains and mashes them to convert starches into fermentable sugar. Malting companies produce the extract that allows homebrewers to skip the conversion process when brewing beer at home. Using Malt extract removes the need for a mash or handling of 10-12 lbs of malted grain.
In all-grain brewing, the brewer uses boiling water to add the crushed malt/grain to make a mash. Doing this converts the starches into fermentable sugars.
The brewer purchases the extract in either liquid or powder form in extract brewing, equivalent to a mash.
As with any fresh ingredient, how you store your malt extract will affect its quality and the results of your finished beer.
Without brewing sugar, there would be no alcohol! The yeast ferments the brewing sugar to produce carbon dioxide and alcohol.
Many beers, cider and wine kits recipes will call for brewing sugar to be added at the primary and secondary fermentation stage.
Updated January 2022
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