Malt extract, in its most general sense, can be made from any type of malted grain. However, when the term “malt extract” is used without qualification, it typically refers to an extract made from malted barley. This is because malted barley is the most commonly used grain in brewing and is often the primary ingredient in malt extracts.
In the brewing process, malted barley is first soaked in water and allowed to germinate. This germination process activates enzymes within the barley that convert the starches into fermentable sugars. The malted barley is then dried and crushed, forming what is known as malt.
To create malt extract, the malted barley is further processed. It is typically milled into a fine powder and mixed with warm water to create a mash. This mash is then heated, allowing the enzymes in the malt to break down the starches into sugars. The resulting liquid, known as wort, is strained to remove any solid particles.
The wort is then concentrated through a process called evaporation or vacuum distillation. This involves heating the liquid under controlled conditions to remove the majority of the water content, leaving behind a thick, syrupy concentrate. This concentrate is the malt extract.
Malt extract can come in different forms, such as liquid syrup or dried powder. The liquid syrup form is often referred to as malt syrup. It is viscous and sticky, with a rich, caramel-like flavor. Malt syrup is commonly used in homebrewing and craft brewing to provide fermentable sugars and add flavor, color, and body to the beer.
Dried malt extract, on the other hand, is made by further dehydrating the malt syrup. The resulting powder is lighter and easier to store and transport. Dried malt extract can be reconstituted with water to create a liquid wort, or it can be added directly to the brewing process.
It's worth noting that malt extract can also be made from other grains, such as wheat, rye, or corn. These alternative malt extracts can offer different flavors and characteristics compared to barley malt extract. However, barley malt extract remains the most commonly used and widely available type of malt extract.
In my personal experience as a brewer, I have used various types of malt extract in my brewing recipes. I have found that barley malt extract provides a robust and malty flavor profile, adding depth and complexity to the beer. It is a versatile ingredient that can be used in a wide range of beer styles, from light and crisp lagers to rich and full-bodied stouts.
Malt extract is primarily made from malted barley, but it can also be made from other malted grains. It is a concentrated syrup or powder that provides fermentable sugars and contributes flavor, color, and body to beer. Whether used by homebrewers or commercial breweries, malt extract plays a crucial role in the brewing process and helps create a wide variety of delicious and unique beers.