Malt-Infusion
Ingredients
Directions
Steep
Mix crushed malt and cold water in a vessel.
Let it sit for 12 to 15 hours.
Filter and store
Filter the mixture through filtering paper until clear.
For preservation, add a few drops of chloroform and store in a well-corked bottle.
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
- Crushed malt
- Supplies the malt flavour and sugars that the water draws out of it.
- Cold water
- Slowly extracts the soluble flavour and sugars from the malt without heat.
The step that matters
Letting the malt steep fully. Cold water extracts flavour and sugars slowly, so stopping before the full 12 to 15 hours leaves a weaker infusion.
“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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