Now it’s official. I’m a little bit crazy.
I mean, who else would start making malt extract from scratch? But when I started to search for treasures in my pantry I found some left over barley malt from our last beer brewing. And that’s when the thought came to my mind that I could do my own malt extract. If you ever made beer by yourself you will know most of the procedure. Mixing milled malted barley with water and keeping it on defined temperatures for some hours. I do this in the oven which works very well with our normal mini batches (6 litre). After mashing I strained the mixture through some cheese cloths and then brought the malty liquid to boil. After the volume reduced to the half I had a thick, sweet syrup which looks and taste like the malt extract I normaly buy for baking bread.
I don’t think I will not start to make my malt extract by myself on a regular basis. But it is good to know that I could if I would like!
- 65g Pilsener Malt
- 390g munic Malt
- 25g Caramalt light
- 5g roasted malt
- 1kg Water
Warm the water to 50°C and stirr in the malt.
Heat the oven to 50°C and place the pot with the malt in the oven for 30 min.)
Warm the mash to 63°C on the stove under continous stirring, Now place the pot for 60 min in the 60°C warm oven.
Warm the mash to 73°C on the stove under continous stirring, Now place the pot for 60 min in the 70°C warm oven.
Warm the mash to 78°C on the stove under continous stirring, Now place the pot for 20 min in the 80°C warm oven.
Strain the worth through a cheese cloth. Now bring the worth to boil and let it boil until it reduced its volume to half and a thick syrup formed.