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Drink

How to Make Malt Infusion

A beverage made by steeping crushed malt in cold water, then decanting and filtering the liquid.

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

Ingredients

Directions

Prepare

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

  2. Let the mixture stand overnight.

Strain

  1. Carefully decant the supernatant liquid from the sediment.

  2. Strain the liquid through two or three folds of muslin until clear.

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
Supplies the soluble sugars and flavour compounds that are extracted into the cold water over time.
Cold water
Acts as the solvent that slowly draws sugars and flavour out of the malt without heat.

The step that matters

Carefully decant the supernatant liquid from the sediment. Pouring off the clear liquid slowly keeps the fine sediment of spent malt particles at the bottom, so the infusion stays clearer before straining.

“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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