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Drink

Malt Infusion

A beverage made by steeping crushed malt in cold water, then decanting and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Malt Infusion

Ingredients

Directions

  1. Mix crushed malt with cold water in a jug.

  2. Let the mixture stand overnight.

  3. Carefully decant the supernatant liquid from the sediment.

  4. Strain the liquid through muslin until clear and bright.

Recipe from a historical cookbook (Internet Archive).

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
Provides the sugars and flavour that the cold water slowly extracts into the infusion.

The step that matters

Carefully decant the supernatant liquid from the sediment. Pouring off the clear liquid without disturbing the settled sediment keeps solids out of the infusion, so it stays clear and bright rather than cloudy.

“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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