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  • Dischem malt extract

    Has anyone ever used the malt extract or malt syrup that you can buy at dischem for brewing?

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    Andreas
    Senior Member
    Last edited by Andreas; 26 September 2016, 18:00. Reason: spelling
    Do you want to be good or be praised - Epicurus
    Do what you do to the best of your ability, and blessings will follow you

  • #2
    Nope, tell more. Volume/price? Taste?

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    • #3

      530g malt extract colour is amberish has a slight caramel taste, unhopped, sweet. Wonderful for baking bread.
      Cost R43 per 530g bottle
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      Do you want to be good or be praised - Epicurus
      Do what you do to the best of your ability, and blessings will follow you

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      • #4
        i tried it once but i was young, naive, in college, experimenting.. and besides, everyone was doing it. :drunk:

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        • #5
          Originally posted by that guy al View Post
          i tried it once but i was young, naive, in college, experimenting.. and besides, everyone was doing it. :drunk:
          How did the beer work out?

          Sent from my SM-J320FN using Tapatalk
          Do you want to be good or be praised - Epicurus
          Do what you do to the best of your ability, and blessings will follow you

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          • #6
            Dischem malt extract (as well as any other malt extract available in South Africa, unless expressly otherwise specified) is a food grade malt extract.

            It is made by mashing food grade barley (with added amylase if necessary, depending on the diastatic power of the malt in the batch) at as high a temperature as possible, in order to get as many poly-saccharides as possible because these are what is required by the food industry.

            When the barley has been fully converted the green wort is immediately fed into a vacuum evaporator (for LME) and subsequently a spray drier (for DME) without boiling. This is done at a fairly high temperature (which speeds up the process and reduces cost) resulting in Maillard reactions that darken the extract considerably.

            The final product still contains the volatiles that normally boil off during the boil. As a result, beer brewed with this type of malt extract will contain unacceptable amounts of DMS (Di Methyl Sulphide) and many other compounds that will cause serious off-flavours. It is also still high in proteins (no boil, therefore no hot break!) which will make the beer brewed with it cloudy and instable.

            Last but not least: because food grade malt extract is very high in complex sugars the finishing gravity after primary fermentation will still be sky-high (think 1.030 or more for a light blonde beer) and it will take at least three or four weeks of secondary fermentation for that to come down to 1.015 or so. If you bottle condition such a beer, gushers are the least you can expect. Exploding bottles are common.

            Note that no amount of boiling can get rid of these drawbacks once the malt extract has been produced.

            In summary, food grade malt extract can be used in minor quantities (say, up to 500 grams or so in a 25 litre batch) unless the beer has a lot of intense flavours that the DME can hide behind, in which case you can get away with a little more.

            Brewing grade malt extract (LME and/or DME) is a different beast entirely. It is made using brewing grade barley, which is mashed at medium temperatures so as not to get too many poly-saccharides. Then the wort is properly boiled, which removes all sorts of unwanted substances from the wort that would cause off-flavours if they were left in, as well as hot-breaking out the proteins. Then the wort is cooled quickly (providing a proper cold break) before vacuum-evaporation or spray drying (for LME and DME, respectively) at a relatively low temperature.

            The resulting malt extract will ferment out properly in a reasonable amount of time, not have an excess of DMS and other compounds causing off-flavours, and have a much cleaner profile in general, being based on brewing grade malt rather than food grade malt. The resulting beer will have an acceptable FG, colour, clarity and flavour profile. (Although a DME-only or LME-only beer will generally be rather unexciting, so the addition of specialty grains is recommended.)

            Hope this helps!

            Frank van Wensveen
            Brew for Africa
            www.brewforafrica.co.za
            frankvw
            Junior Member
            Last edited by frankvw; 18 October 2016, 15:39.

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            • #7
              Originally posted by Andreas View Post
              How did the beer work out?

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              terrible..

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              • #8
                Originally posted by frankvw View Post
                Dischem malt extract (as well as any other malt extract available in South Africa, unless expressly otherwise specified) is a food grade malt extract.

                It is made by mashing food grade barley (with added amylase if necessary, depending on the diastatic power of the malt in the batch) at as high a temperature as possible, in order to get as many poly-saccharides as possible because these are what is required by the food industry.

                When the barley has been fully converted the green wort is immediately fed into a vacuum evaporator (for LME) and subsequently a spray drier (for DME) without boiling. This is done at a fairly high temperature (which speeds up the process and reduces cost) resulting in Maillard reactions that darken the extract considerably.

                The final product still contains the volatiles that normally boil off during the boil. As a result, beer brewed with this type of malt extract will contain unacceptable amounts of DMS (Di Methyl Sulphide) and many other compounds that will cause serious off-flavours. It is also still high in proteins (no boil, therefore no hot break!) which will make the beer brewed with it cloudy and instable.

                Last but not least: because food grade malt extract is very high in complex sugars the finishing gravity after primary fermentation will still be sky-high (think 1.030 or more for a light blonde beer) and it will take at least three or four weeks of secondary fermentation for that to come down to 1.015 or so. If you bottle condition such a beer, gushers are the least you can expect. Exploding bottles are common.

                Note that no amount of boiling can get rid of these drawbacks once the malt extract has been produced.

                In summary, food grade malt extract can be used in minor quantities (say, up to 500 grams or so in a 25 litre batch) unless the beer has a lot of intense flavours that the DME can hide behind, in which case you can get away with a little more.

                Brewing grade malt extract (LME and/or DME) is a different beast entirely. It is made using brewing grade barley, which is mashed at medium temperatures so as not to get too many poly-saccharides. Then the wort is properly boiled, which removes all sorts of unwanted substances from the wort that would cause off-flavours if they were left in, as well as hot-breaking out the proteins. Then the wort is cooled quickly (providing a proper cold break) before vacuum-evaporation or spray drying (for LME and DME, respectively) at a relatively low temperature.

                The resulting malt extract will ferment out properly in a reasonable amount of time, not have an excess of DMS and other compounds causing off-flavours, and have a much cleaner profile in general, being based on brewing grade malt rather than food grade malt. The resulting beer will have an acceptable FG, colour, clarity and flavour profile. (Although a DME-only or LME-only beer will generally be rather unexciting, so the addition of specialty grains is recommended.)

                Hope this helps!

                Frank van Wensveen
                Brew for Africa
                www.brewforafrica.co.za
                Thanks it does help!

                Sent from my SM-J320FN using Tapatalk
                Do you want to be good or be praised - Epicurus
                Do what you do to the best of your ability, and blessings will follow you

                Comment


                • #9
                  Nice info, Thanks Frank
                  The Problem With The World Is That Everyone Is A Few Drinks Behind.!

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