Malt Extract
Ingredients
Directions
The book gives no oven temperature. The 130°F (55°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the malt liquor
In a suitable vessel, combine 100 parts of coarsely powdered malt with 100 parts of water and let it macerate for six hours.
Add 400 parts of water heated to about 86°F (30°C) and digest for one hour at a temperature not exceeding 130°F (55°C).
Strain the mixture with strong pressure.
Concentrate and store
Using a water bath or vacuum apparatus, rapidly evaporate the strained liquid to a thick honey consistency at a temperature not exceeding 130°F (55°C).
Store the product in well-closed vessels in a cool place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarsely powdered malt
- Supplies the enzymes and starches that break down into sugars, giving the extract its sweetness and body.
- Water
- Dissolves the malt's sugars and enzymes so they can be extracted and later concentrated.
The step that matters
Evaporating at a low temperature. Heating above about 130°F (55°C) can inactivate the malt's enzymes and darken or scorch the sugars, so the extract should be thickened gently under a water bath or vacuum.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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