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Dry Malt Extract: Pale Malt Mashed, Wort Boiled Down and Dried
Malt extract is wort boiled down. Crack pale malt, hold it in warm water so its enzymes turn the starch into sugars, drain off the sweet wort, then evaporate it: first to a thick syrup, then on to a dry extract with about 2 % water. Brewers use it instead of mashing.
The picture: our diagram, malt to wort to dry extract.
Ophakathi
A day
Imiyalelo
1
1
Crack the malt
Crack the malt
Weigh the pale malt and crack it in the grain mill, coarse enough to keep the husks whole.
Izinto zokwakha zalesi sinyathelo:
Umumela omhlophe4 kgAmathuluzi adingekayo:
Isikali Sedijithali Sasekhishini
Umshini wokugaya okusanhlamvu2
2
Mash
Mash
Stir the cracked malt into water and hold it at about 65 °C for an hour, then raise it to about 78 °C to stop the enzymes.
Izinto zokwakha zalesi sinyathelo:
Amanzi15 amalithaAmathuluzi adingekayo:
Ibhodwe Elikhulu
Ipuleti Elishisayo
Ithemomitha Efunda Ngokushesha
Isigwedlo sokhuni sokugovuza3
3
Drain the wort
Drain the wort
Strain the mash through muslin and press out the sweet liquid, the wort.
Amathuluzi adingekayo:
Indwangu ye-muslin yokuhluza
Ibhodwe Elikhulu4
4
Boil down
Boil down
Boil the wort down, stirring, to a thick syrup, then keep it over gentle heat, stirring all the time so it does not scorch, until it sets brittle when cooled.
Amathuluzi adingekayo:
Ibhodwe Elikhulu
Ipuleti Elishisayo
Isigwedlo sokhuni sokugovuza5
5
Grind and store
Grind and store
Break and grind the cold, brittle extract to a powder and keep it in an airtight container.
Amathuluzi adingekayo:
Isigqulo Nomgqulo
Izitsha zokugcina ezingangeni moya6
6
Water to boil off
Water to boil off
Ilayisha incwadi ye-Jupyter…
Amathuluzi Adingekayo
9- Isibambeli
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