Labels:text | black and white | font | screenshot | number | paper | document OCR: PAGE 22 Section J- Dry Malt Extracts We like Dry Malt Extract, and use quite a lot of it A 3-pound bag of dry malt is about equivalent to 4 pounds of malt syrup. Dry Malt acts and tastes a little different from syrup. It is foamier in the boil, and seems to add a richer malt flavor. Dry Malt is handy because it's easy to use only part of a container and save the rest for another batch! ANY BAG OF DRY MALT COUNTS TOWARD THE 10% 6-CAN DISCOUNT. MALT - the basis of all beer. Barley, like any grain, is a seed. It will not produce beer until it is malted, mashed, and fermented. For the first step, malting, the barley seeds are soaked in water and allowed to start sprouting. This causes the seed to gather its strength in preparation for growth, and it makes many nutrients, mostly starch. Just as the barley seeds are about to sprout, they are lightly roasted. This kills the seed and preserves the grain as it is. After this roasting, the barley is called "malted barley" or "malt". The "mashing" process breaks down the starch in malted barley by simply keeping the malt in water for a while at a controlled temperature. Starches consist of long molecular chains with branches. In this form, starches cannot be used by the yeast organism for food. Fortunately, malted barley also contains two enzymes; chemicals that break down starch chains into shorter pieces. These enzymes work in a liquid environment at temperatures between 135 and 160 degrees Fahrenheit. Actually, the enzyme that makes shorter pieces of the chains works best near the cooler end of that range. The enzyme that cuts the chains into longer branches is more active in the upper end of the temperature range. The short pieces broken from the starch chains arc sugars, which are later changed by yeast into alcoholand CO2 gas. The longer pieces are dextrins, which remain in the beer and contribute body, balance, and "malt" flavor. After mashing the malt and straining out the spent husks (sparging), the liquid yield is called "wort". It is actually malt extract with all the water present. In a brewery, this wort is then boiled, hops are added, it is cooled, and yeast is pitched to begin fermentation. Instead of making beer, a malt extract manufacturer pumps this same wort into an evaporator to remove the water. For malt syrup, about 90% of the water is removed. For dry malt extract, all the water is removed until only a powder remains. When a homebrewer uses malt extract, he adds water to bring it back up to volume. Then he continues the brewing process by boiling, adding hops, cooling, and pitching yeast. Part of the fascination of the brewing hobby is the simplicity of the malting, mashing, and fermenting processes. These simple acts by brewers produce very complex reactions - and while nobody understands it all, we do get to enjoy the beer! HOME BREWERY Dry Malt Extracts. These are so good we put our name on them; they are the best! The quality is excellent, and the large packages provide real economy for active brewers, groups, and brew clubs. J-180 HOME BREWERY LIGHT DRY MALT 50 Ibs. 122.95 J-181 HOME BREWERY AMBER DRY MALT 122.95 J-182 HOME BREWERY WEIZEN DRY MALT, 67% Wheat 50 Ibs. 50 Ibs 122.95 J-183 HOME BREWERY DARK DRY MALT 50 lbs. 122.95 Smaller bags of Dry Malt Extract are on the next page.
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