LIQUID MALT EXTRACT VS MALT EXTRACT POWDER

 

What is malt extract and which one is better, dry or liquid?”  This question is pretty common when deciding which one to use. Well, I don’t have an answer about which one is “better”, Alas!. It is so because rather than being better, it is more about preference. I will try to shed some light on these two for you and hopefully at the end you’ll be able to figure out which one works best for your situation.

 

First Thing First, What Is Malt Extract?

Malt Extract is produced from malted barley which is a whole grain with natural enzymes.The malted barley is ground and is precisely mixed with water and controlled heat which allows the natural enzymes in the grain to convert the starches into fermentable sugars in the mash. This technique is called as “mashing”

Malt Extract Suppliers then filter the mash to remove the insoluble fiber, and whirlpools to further clarify. The result is a sweet liquid wort. The wort is evaporated to 80% solids under heat and vacuum, producing a concentrated, stable, sweet, and flavorful Malt Extract.

  About Liquid Malt Extract

If the final product is in syrup form, the water content is usually around 20 percent, with the remaining 80 percent composed of sugar and unfermentable solids that are important to brewing.

Liquid malt extract has its upsides; one is that it is generally cheaper when compared. At the end you are not going to cut your recipe price in half but it is a way to shave some rupees off your brew day. Other pros of liquid malt extract is that it is available in different varieties. And ofcourse, It smells amazing. So amazing that you would want to smell it again and again and be in a heavenly mood all day.

Looking at the biggest downsides to liquid malt extract is it sinks to the bottom.   Now the reason for it being a disadvantage is, unless you have an extra set of hands normally you have a pretty high chance of burning the malt extract. To get every single drop out of your container, you'll need to either dip the container into the boiling wort and pour the run off out, or ladle in boiling wort and pour again. Problem solved.  It's not difficult as it sounds, but just be careful not to burn yourself. Pours slowly.

Another disadvantage is that at some point, no matter how careful you are, sometimes you spill this stuff. Even it is not too difficult to clean it off a stove but it will make your floor feel like Velcro if left to dry. So, it is better to clean it as soon as possible.

  

About Dry Malt Extract

If the final product is a dried powder, the malt extract has undergone a complete evaporation process by way of “spray drying”, thus removing virtually all of the water.

The biggest upside to the malt extract powder in India is that, when you add the dry malt extract it ends up floating to the top so the chances of burning are very less. Other than this it stays fresh for a longer period than the liquid malt extract. Also, it is easy to store, easy to transfer into separate containers and easy to clean up any spills too.

 There is a problem though, when you add the dry malt extract you end up having to stir it like crazy. It is also a bit more expensive as compared to liquid malt.   

Wrap Up Time

I hope now you can look at DME and LME in a dozen different ways . But in the end it’s really all about preference; which one you prefer to work with.  I personally use both, I think that they both have their own place in the homebrewing world.  If you have different or interesting insights into the extract world or have any query, please do let us know.

Is Barley and Malt different?

 

Barley refers to the seed of the barley plant. When you moisten that seed in a warm environment, the seed begins to grow and produces a bunch of helpful enzymes that can convert the starches in the seed to sugars. After the grain has been allowed to grow for a certain amount of time, the grain is dried in air which kills the seed. If desired, it can even be toasted to add additional flavor. The dried barley seed with a small sprout is called 'malt' and this process is called 'malting.'

The malt extract is obtained after an infusion of barley malt at mild temperature.During this process, the starch is converted to maltose and allows to obtain after filtration a product of honey consistency containing, in addition to maltose, amino acids, vitamins and minerals.

 

This barley malt extract is a high quality malt extract because it is a pure extract of barley malt.

 

 

With barley malt extract, Both Diastatic and non-diastatic malt extract can be produced :

Diastatic:

“Diastatic” is the name of the enzymes that are created in some grains as they sprout, and these enzymes help in converting starch to sugar to feed the yeast.

 

Non-diastatic

Non-diastatic malt powder grains involve processing the malted grains with heat above 55°C, which destroys the enzymes. It does not help break down the starch and will not accelerate the rising of the dough and the yeast.

Non-diastatic malt powder can be used to give a better, more concentrated flavor. Since it involves some heat and roasting, you don't  have to be careful about preserving the enzymes, so it can develop new malt flavors that are more pronounced in this powder. That flavor will enhance the final dough too. 

Non-diastatic is dedicated to various industries such as:

Biscuit Confectionery Grade Malt Extract is a kind  of roasted malt, however, it is cooked to a light degree at around 25-30° Lovibond. Simmering temp is around 350°F, which puts it somewhere close to high-kilned malts like Munich malt, and broiled malt like pale chocolate, which may give you some thought of its qualities and use.The high temperature which is applied to the malt at low moisture content, also known as dry roasting, develops the unique toasted, warm bread, biscuit, and especially nutty flavors and aromas characteristic of this malt type and the beers in which it is used. 

Pharma grade malt extract is made by exhibiting the liquid malt expels onto a progressively moving band experiencing the vacuum. The resultant honeycomb of material is prepared into a coarse powder before squeezing. This malt powder is sugary, light yellow in shading and extremely hygroscopic in nature.

 We are one of the main producers of barley malt, malt extract, Biscuit Confectionery Grade Malt Extract, Pharma grade malt extract and we provide these products at top notch quality.

Biscuit and Confectionery Grade Malt Extract- GRAB A BITE!

Do you like biscuits? You do, right? Generally people like biscuits because of their flavor and sweetness. And do you know where this sweetness and flavor comes from. If you are thinking Malt Extract then you are right, from Biscuit and confectionery grade malt extract.

How about we discuss Biscuit Malt today. Malt extracts are commonly used for adding flavouring and sweetness and enhancing natural aromas in food products. In bakery applications, such as these savoury cheese biscuits, they enhance the texture, adding crisp.

We have met a lot of people who love biscuit and confectionery  grade malt extract and use it a lot. Biscuit Confectionery Grade Malt Extract is a kind  of roasted malt, however, it is cooked to a light degree at around 25-30° Lovibond. Simmering temp is around 350°F, which puts it somewhere close to high-kilned malts like Munich malt, and broiled malt like pale chocolate, which may give you some thought of its qualities and use.The high temperature which is applied to the malt at low moisture content, also known as dry roasting, develops the unique toasted, warm bread, biscuit, and especially nutty flavors and aromas characteristic of this malt type and the beers in which it is used. Biscuit malts are non-diastatic  (enzymatic action) due to the high temperatures applied during roasting.

It is Belgian malt, so it tends to be utilized in various Belgian lagers, just as generally American  and English brews. The flavor can be somewhat solid for most ales, however light-shaded or dull beers of practically any nature can make a home for Barley Malt. You can even combine it with dull simmered malts for some profundity of flavor, or in something like a pale beer to include some toasty, bready character without including shading.

Bread malt is appropriately named for the biscuity essence it gives out It is additionally now and again depicted as a "saltine wafer" enhance (which I think fits better than "biscuit, What do you think?).Biscuit malt is relatively a recent type of malt made possible by the invention of the first drum roaster in the early 1800s during Britain’s Industrial Revolution. The nutty flavors of biscuit malts make them popular when brewing brown ales, where they can make up as much as 10%–15% of the total grist bill.

The toasted, nutty flavors of biscuit malt also make it popular for usage at low percentages, adding subtle flavors and aromas to beer styles such as pale ales, amber and red ales and lagers, and bock and Oktoberfest/märzen beers.

Biscuit and confectionery grade malt extract lends the beer an intense and sweet malty aroma which reminds of freshly baked bread and biscuits. It combines distinct roasted aromas and a light color. Giving a golden hue to the beer it suits perfectly for many beer styles, giving the little “extra” to them.

By the way, have you had a chance to chew a Biscuit Malt? I strongly recommend that you do, it tastes like roasted hazelnut and very dry to me, which is good right?!

Mahalaxmi provides Wide colour range of bake-stable, natural colours and colouring concentrates in liquid or powder form.Our Malt Extracts are 100% natural.