Barley malt is a key ingredient in beer. Some home brewers use malted grain in their brewing but many others, especially beginners, prefer to use malt extract syrup which is readily available in many varieties from home brew suppliers.
Instructions
1. Select a malt extract syrup appropriate for the kind of brew you are making. Malt extracts generally come in light, amber and dark and are used to make the corresponding types of beer.
2. Time the introduction of malt extract to the wort according to the instructions for the specific recipe you are preparing. The malt extract will be added some time after the wort has reached a boil.
3. Remove the stock pot of wort from the heat before adding the malt extract. If you are using a gas range, just turn the heat down or off. If you are cooking on an electric range lift the pot off the burner. Taking the wort off the heat will prevent the heavy malt extract syrup from clumping and scorching on the bottom of the pot.
4. Pour the malt extract syrup slowly into the pot, stirring gently to mix it in. Return the pot to the heat.
5. Monitor the heat and stir gently but frequently for the first few minutes after returning the pot to the burner. The reaction may make the pot boil over if not watched closely. You now have wort with malt added and are ready to move on to the next step in your recipe.
Tags: malt extract, extract syrup, malt extract, malt extract syrup, malt extract syrup