Chapter 6

Brewing Adjuncts

Malt Extract

Malt extract is produced by mashing malt, removing the solids, and then using an evaporator to concentrate the aqueous fraction. Early British beers were made from successive extracts of a single batch of brown malt in a top-fermentation process. Malt extract comes in two forms: liquid or dry malt extract (LME and DME, respectively). LME is a thick, sugary syrup, and DME is a dry powder. The primary difference between liquid and dry malt extract is the amount of water in each.

Click on the following topics for more information on brewing adjuncts.