Barley malt extract is a natural product extracted from sprouted barley grains, which are dried at a certain stage of germination and fermentation to preserve the chemical composition and maximum beneficial properties. Next, they are ground, mixed with water to form a solution and undergo further processing followed by clarification.

Barley malt extract contains carbohydrates, trace elements, minerals and amino acids, cereal starch, sugars, enzymes, and fiber. It looks like a thick, viscous, brown liquid (the shade depends on the degree of lightening) with a sweetish taste (there may be notes of caramel) and the aroma of barley.

Beneficial properties of barley malt extract

The extract is completely soluble in water, imparts a pleasant taste, color and smell to various products, acts as a natural sweetener - its sweetness is about 60% of that of sucrose. In addition, it has the ability to retain moisture, reduce acidity, and extend the shelf life of food and pharmaceutical products when included in the composition.

Malt barley extract is a source of:

• Selena;
• phosphorus;
• manganese;
• magnesium;
• calcium;
• vitamins A, E and group B.

The amino acids in its composition stimulate protein metabolism, growth and muscle development in the human body. Due to its fiber content, it is easily digestible and has a positive effect on the gastrointestinal tract:

• activates digestion;
• enhances intestinal motility;
• helps remove waste and toxins.

Dietary fiber and vitamin B4 create a choleretic effect, which helps prevent the formation of bile stagnation and the development of cholelithiasis. Vitamins A, E, B2 and B3 coat the mucous membranes of the stomach and intestines, promoting their healing. In addition, barley malt extract has general strengthening and restorative properties, is a source of energy and helps activate the brain.

Areas of application of barley malt extract

The rich chemical composition and the above properties make the use of barley malt extract useful:

• for the prevention of gastritis, colitis, enterocolitis, stomach and duodenal ulcers*;
• to prevent cholecystitis, inflammation in the bile ducts;
• to restore the gastrointestinal tract after prolonged intoxication;
• for recovery after surgery;
• to increase endurance and build muscle during intense training;
• for asthenic conditions (chronic fatigue, weakness);
• to stabilize blood sugar levels in diabetes**.

**Malt allows you to slow down the breakdown of carbohydrates and avoid sudden jumps in glucose levels, affects the production of insulin by the pancreas and is one of the best sweeteners.

To date, barley malt extract has been included in syrups from the Apifitofarm company.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Malt extracts have a dubious reputation. Many people think that this is exactly the “powder” from which the brewing giants prepare low-grade beer. Those who are familiar with the technology of their production and have long debunked this ridiculous myth often believe that all-grain brewing automatically creates better beer. Sure, you have more control over the processes and access to additional ingredients when mashing your own malt, but that doesn't mean delicious, world-class award-winning beer can't be brewed with malt extract (we assure you, it can). In this material we will debunk all the myths regarding malt extracts, tell you how they are produced, what varieties exist, and also lift the curtain on extract brewing in all its diversity.

Malt extract production technology

The process of producing malt extracts is not much different from the initial stage of all-grain brewing and is carried out essentially by mashing grain malt and then dehydrating the resulting wort. First, a large mash tun is filled with water and heated to the appropriate temperature. When making extracts, less water is used than in traditional brewing, since subsequent removal of water from the wort requires significant energy costs. Ground malt is added to the heated water and then undergoes a standard mash, usually a single stage, where malt enzymes convert grain starch into fermentable sugars.

When mashing is complete, the saccharified malt wort is pumped through pipes to the filter, where the spent grains are completely separated. If a hopped extract is being prepared, the wort is boiled with step-by-step addition of hops. From the filter tanks, the wort is sent to evaporators, where it is dehydrated in a gentle way in a vacuum at a temperature of +45..+60 o C. This is where the process begins to differ from traditional brewing. In evaporators, the wort loses 80% of the water it contains, acquiring the consistency of a very thick syrup. To obtain a dry extract, another stage is required: the resulting extract is passed through a centrifuge, where the remaining moisture is removed and the output is a powdery substance.

5 Benefits of Brewing with Extracts:

1. Extracts are speed. Using malt extracts allows you to skip the most time-consuming and difficult stage of beer production, malt mashing. A standard brew, when you factor in sanitation and preparation time, can take an entire workday. Extract brewing can be done in 2-3 hours, making it a good choice for people who want to brew beer after work or spend time with family on the weekends rather than with a wort kettle.
2. Extracts are compact. Since the malt mashing process can be skipped in extract brewing, the amount of equipment needed to brew beer is significantly reduced. In fact, you can make beer from concentrate in ordinary kitchen utensils.
3. Extracts are effective. One of the most challenging aspects of all-grain brewing is the initial gravity of the wort, which determines how much alcohol the future beer will contain and its overall profile. While mashing malt is a complex and somewhat unpredictable process, extracts always provide a predictable amount of fermentable sugars and their amount is independent of mashing efficiency.
4. Extracts are repeatable. Once we've eliminated the issue of mash efficiency, there are a lot fewer variables in home brewing. Now, in order to repeat a previously tested recipe with high accuracy, you just need to take care of the consistency of the processes of heating water, fermentation and aging of beer.
5. Extracts are friendly. All of the benefits described above make extract brewing one of the best ways to introduce people to home brewing. Extracts are one of the cheapest and friendliest ways to encourage friends to take up this incredibly interesting hobby.

Types of Malt Extracts

Based on their production technology, malt extracts can be of two types: liquid and dry. Each of them has its own advantages and disadvantages, as well as scope of application.

Liquid malt extract (LME)

Liquid extract is a thick dehydrated beer wort, similar in viscosity to molasses, containing up to 20% water. Compared to dry extract, it is much more versatile and can be used to brew almost any style of beer. Usually packaged in tins of 1.5, 1.6, 1.8 and 3 kg. From one such can you can get from 12 to 25 liters of the finished drink. The liquid extract can be hopped or unhopped. In a closed jar, under proper storage conditions (cool, dark, dry place), LME can be stored for up to 2 years, after which it begins to rapidly deteriorate.

Specific gravity:

1 kg LME in 10 l water ≈ SG 1.031 (7.8 °Bx) ≈ 4.0% alcohol

Pros:

• usually tastes better than dry extract;
• huge assortment;
• convenient packaging in cans;
• Suitable as a base malt.

Minuses:

• it is very difficult to measure the right amount;
• it is almost impossible to store for a long time after opening the jar;
• less economical than dry extract.

Examples of liquid extracts: ,

Dry malt extract (DME)

Dry extract is powdered beer wort obtained after dehydrating the liquid extract to approximately 2% moisture. It stores better, but has a less pronounced aroma of the original raw material, so when brewing beer based on it, it requires the addition of special malts. More commonly used in recipes as a sugar substitute or as a means to increase the density of the wort before fermentation if the brewer realizes that the gravity after mashing is not enough to produce a drink with the desired characteristics. Dry malt extract is not hopped. Also used to make yeast starter.

Specific gravity:

1 kg DME in 10 l water ≈ SG 1.038 (9.5 °Bx) ≈ 4.9% alcohol

Pros:

• Compared to LME, it is better stored and does not darken;
• you can use some DME from the pack and save the rest;
• easy to measure the required amount with high accuracy;
• more economical compared to LME.

Minuses:

• reacts poorly to humidity;
• may have difficulty dissolving in water;
• modest assortment.

Brewing with malt extracts

There are three methods of brewing using malt extracts:

The beer is made exclusively from malt extract. The hopped liquid extract is dissolved in the required amount of water, sugar (usually 1 kg per standard jar of extract) or dextrose is added to the reconstituted wort and yeast is added. To simplify the task of dissolving the extract, it is first stirred in 2-3 liters of boiling water, and then the total volume of the wort is brought to the required level with cold water. This is followed by procedures that are not much different from the processes of all-grain brewing: after fermentation of the wort, the beer is bottled with the addition of sugar, dextrose or dry extract for carbonation and sent for maturation.

To improve the taste and aroma of beer, as well as increase its density and overall quality, it is recommended to use liquid or dry unhopped extract instead of sugar or dextrose: 1.5 kg of liquid unhopped extract or 1 kg of dry. You can also mix 0.5 kg of dry non-hop and 0.5 kg of dextrose. Exclusive beer kits for making homemade beer usually contain a larger amount of extract (about 3 kg), so no added sugar is needed. With a huge range of malt extracts to choose from, you can make great beer in any style without the need to add sugar as a fermentable additive.

To add depth of flavor to extract beer, change its color and characteristics, you can add a certain amount of, for example, caramel or chocolate. This method requires only one additional step to the standard extract brewing process and a minimum of additional equipment, viz. The malt is soaked until the extract dissolves. The water is heated to +65..+70 o C, after which a bag with special malt is immersed in it, like a tea bag. In this form, the grain is soaked for 30 minutes and removed, after which the extract is added to the wort kettle and the remaining stages of extract brewing follow. Grain soaking is only suitable for neutral light extracts - if you add malt on top of a semi-dark or dark extract, the beer may turn out too sweet.

Like grain soaking, the partial mash method allows the newbie to experience the mystery of all-grain brewing and the experienced brewer to rethink the traditional recipe. There is another compelling argument in favor of this technology: not all special malts are suitable for soaking using the previous method. For example, in order to enrich beer with the flavor components of Munich or wheat malt, barley flakes and other flake ingredients with a high protein content, they must be mashed. The partial mash method involves preparing beer wort using classic pure grain technology and then adding extract.

The composition of the partial mash mash, as well as its quantity, is determined by the brewer, based on his experience and available equipment. For example, you can take a third of the required amount of malt, and fill the rest with extract. Typically the mash is made up of a combination of several specialty malts and in the quantity needed to saccharify them. It is recommended to mash in a bag. The malt is mashed at +68 o C for about 30-60 minutes, after which the bag of spent grain is removed and malt extract is added. The remaining stages of extract brewing then follow.

As with many other aspects of homebrewing, the decision on which extract brewing method to choose comes down to personal preference and beer style. It is not uncommon for experienced craftsmen to use extracts, up to the level of famous craft breweries, especially when the next brew went according to an unforeseen scenario and there is an urgent need to increase the density of the wort to give the beer the desired characteristics. And there is only one conclusion that can be drawn here: no specific brewing method, be it pure grain, extract or combined, can be better than another in all aspects. Rather, one particular method may be better for a certain style of beer, experience and/or budget, or even the desired outcome of a particular brew.

Some tips for making better beer from extracts:

1. Forget about sugar. Making beer from most extracts requires the addition of sugar to increase the initial gravity of the wort and provide the beer with the required alcohol level. But sugar usually negatively affects the taste of the drink, giving it the taste of mash. It is almost always better to use a purer or unhopped extract, which will also add depth of flavor and richer color to your beer.
2. Add hops. Most liquid extracts are already hopped, but the level of bitterness and hop aromas are not always so pronounced as to distinguish the brewed beer from lightly hopped mass-market lagers. After dissolving the extract, boil the wort with the addition of. There is a difference!
3. Substitute yeast. Typically a jar of malt extract comes with standard ale yeast. They, of course, will ferment everything without any residue and the beer will turn out tasty, but the taste will always be approximately the same, because yeast, like hops and malt, is also a drink. Try to choose a yeast strain for your extract that is suitable specifically for this style and the results will not be long in coming.
4. Show your imagination. Feel free to follow your creative impulses and don’t be afraid to deviate from the instructions included with the extract. During the next brew, add to the wort: juniper berries, coffee, citrus zest, dried fruits, various herbs, spices, fruits and much, much more. Not all supplements will meet your expectations, but you are more likely to get a real masterpiece that no one has tried anywhere else!

Malt extract

"...Malt extract: a product obtained by extracting and concentrating a solution of extractives from brewing malt and cereals..."

Source:

"Brewing products. Terms and definitions. GOST R 53358-2009"

(approved by Order of Rostekhregulirovaniya dated 07/07/2009 N 235-st)

Official terminology. Akademik.ru. 2012.

See what "Malt extract" is in other dictionaries:

MALTOSE- Industrially produced malt extract. Used for accelerated preparation of kvass and home-made beer. Can serve as a flavoring additive in dough when baking bread... Great Encyclopedia of Culinary Arts

MALT- MALT, maltum, a product of incomplete germination of cereals. The starting materials are: barley, corn, less often rye and oats (for oatmeal). S. barley contains a large amount of the enzyme diastase, which has the property of converting starch into... ...

Home brewing- Home brewing is one of the modern hobbies. Despite the fact that beer can be easily brewed at home without any additional devices, there are currently a number of companies engaged in commercial... ... Wikipedia

beer wort concentrate- NDP. malt extract A product obtained by concentrating beer wort. [GOST R 53358 2009] Inadmissible, non-recommended malt extract Topics: brewing industry General terms: raw materials, semi-finished products and secondary... ... Technical Translator's Guide

BIOMALTS- BIOMALTS, liquid malt extract (“malts extract”), to which phosphate salts have been added. Thanks to its pleasant taste, it is readily accepted by children. Prescribed as an antirachitic and nutritional agent, 1 2 teaspoons per... ... Great Medical Encyclopedia

Carbohydrates in plants- are very widespread. The cell membrane consists of several U. To separate the cell membranes, the plant under study is thoroughly crushed. The resulting substance is degreased first with ether and then with boiling alcohol. Then… … Encyclopedic Dictionary F.A. Brockhaus and I.A. Ephron

Light barley malt extract

Light barley malt extract

TU 9184-002-05154587-13

Product Description:

Barley malt extracts are produced by mashing crushed barley malt and barley flour with water. The mash mass is kept in the mash tun for certain periods of time at a given temperature according to the programmed brewing diagram. At this time, the dissolution and breakdown of the constituent substances of malt (starch, water-soluble protein substances, flavoring and mineral substances) occurs. Next, the process of saccharification and filtration of the mash mass occurs to obtain liquid wort. After this, the wort is boiled gently to bring the percentage of dry substances to the standard value.

Composition of raw materials for the production of barley malt extracts:

Brewing barley malt according to GOST 29294;
Barley according to GOST 5060 for malt production;
Barley according to GOST 28672 for flour;

Areas of use

The main area of ​​application of barley-malt extracts is the replacement of traditional and synthetic sugars in baking, preparation of various sweets and desserts. Due to the high content of maltose (malt) sugar, barley malt extracts can be used as a healthier substitute for both traditional sugars - sucrose, glucose, fructose, high fructose syrup, and synthetic sugar analogues - xylitol, sorbitol, aspartame.

Using barley malt extracts the following is produced:
- Bakery products;
- Dry (cereal) breakfasts, cereal flakes, kozinaki;
- Cereal bars, granola, snacks and muesli;
- Gingerbread cookies, cookies, crackers, muffins, biscuits, biscuits;
- Products for children's, sports and diabetic nutrition;
- Ice cream;
- Beer on a shortened cycle;
- Malt whiskey based on barley with a shortened production cycle;

Purposes of using barley malt extracts

• Color correction – as a natural ingredient instead of using chemical dye Caramel color E150
• Sweetness correction – as a natural sweetener for baking, production of soft drinks and dairy drinks
• Enhancing aroma – to add malt flavor to foods and drinks
• Extending the shelf life of finished products
• Concealing unwanted tastes and odors
• Fermentation activator - due to the content of fermentable and easily digestible sugar maltose, barley and malt extracts are an excellent fermentation activator in the production of fermented alcoholic drinks - tinctures and fruit wines.
• Extending the shelf life of food and pharmaceutical products by including barley malt extract in the product composition.

Benefits of using barley malt extracts

Barley and malt extracts promote more active yeast growth, thereby increasing the volume of baked goods. Keeps the crumb and crust elastic longer. They help improve the appearance, achieve uniform porosity, a crispy crust with a beautiful color, friability, taste and long shelf life of bakery products. The therapeutic and preventive effect of barley and malt extracts is determined by the presence in them of a number of biologically active substances, vitamins and rich mineral composition. Barley malt extracts are a valuable source of healthy, easily digestible sugars - maltose (up to 50%), maltotriose (10%-18%) and at the same time have a low content of glucose and fructose.

100 grams of barley malt extract contains:

Potassium – 351 mg;

Phosphorus – 100 mg;

Sodium – 85 mg;

Magnesium – 37 mg;

Calcium – 10 mg;

Barley malt extracts are a rich source of dietary amino acids - leucine, phenylalanine, tyrosine, alanine, isoleucine, tryptophan, histidine with a content of 7 to 29 mg per 100 grams of product. The amino acids in their composition stimulate protein metabolism, growth and muscle development in the human body. Activate digestion, enhance intestinal motility, help remove waste and toxins.