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Liquid barley malt extract. Malt extracts are a storehouse of useful substances. Brewing with malt extracts

Dark barley malt extract, hopped 4 kg.

Hopped malt extract. The packaging is designed to prepare up to 23 liters of beer. No added sugar or dextrose is required for primary fermentation. Brewer's yeast is not included and must be purchased separately.

Characteristics and equipment:

Net weight: 4 kg.

Ingredients: drinking water, light barley malt, hops

Shelf life: 12 months

The packaging is designed to prepare up to 23 liters of beer

Brewer's yeast is not included

Instructions for use:

Thoroughly wash and disinfect the fermentation container with a lid and water seal and the stirring blade. For example: First, wash everything using regular dishwashing detergent, and then disinfect it using special products such as Deo-Chlor or Neo-Disher. After disinfection, rinse everything with running water.

To prepare beer, use only water that you have no doubt about its purity. If necessary, you can boil the entire volume of water used for making beer and cool it to room temperature.

Prepare 23 liters of water.

Pour the contents of the package into the prepared fermentation container.

Add water to the container and mix thoroughly.

The temperature of the resulting beer wort before adding yeast should be 20-25 degrees Celsius.

Gently and evenly sprinkle the yeast onto the surface of the beer wort. Avoid yeast clumping.

Close the fermentation container with a lid and install a water seal.

Fermentation lasts up to 8-10 days at an ambient temperature of 20-25 degrees Celsius. Depending on the amount of added sugar or the ambient temperature, the fermentation time may increase or decrease. You can determine the end of fermentation by the lack of activity in the water seal or with a hydrometer.

After the end of primary fermentation, the beer must be bottled. Bottles must be washed and sterilized before bottling. You can use PET or glass bottles with crown caps or with a yoke cap.

For secondary fermentation, sugar or dextrose must be added to the bottles at a rate of approximately 9 grams. sugar per 1 liter of beer (1.5-3 teaspoons depending on your preferences). Instead of sugar, you can use honey, special candies or unhopped extracts.

Pour the beer into bottles carefully, being careful not to stir up the yeast sediment. Do not refill bottles under the cork. Try to leave 4-5 cm to the edge of the neck. If you do not have a faucet with a yeast catcher installed on your container, it is recommended to use an overflow siphon with a clamp.

Close the bottle tightly and shake it to dissolve the sugar.

Beer bottles should be stored at room temperature for 5 days, then moved to a cool place (5-10 degrees Celsius) for at least 8 days.

Finished beer, provided all purity requirements are met, can be stored for up to six months or longer.

The presence of sediment in prepared beer is mandatory and it is thanks to it that your beer can be stored for so long.

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.

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.

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

Extracts are a natural product prepared from beer wort using classical technology and malted cereals, mainly barley. They come in dry and liquid, unhopped (without added hops) and hopped.

Malt extract. What it is?

It is a concentrated or dried essence made from malted barley, much of which is used in the food industry. The extract is used to prepare malted milk, breakfast cereals, dough additives, and animal feed mixtures. To make malt extracts, grains such as barley and rye are used.

Extracts can be malt or feed. Low grade barley grows with small grains containing large amounts of protein and poorly digestible starch. Its husk is thick and not suitable for consumption. Malt extracts for beer are prepared from high quality grains. To brew a good drink, you need to be confident in this.

How to prepare the extract correctly?

To do this, you need to soak the barley grains and dry them so that they begin to germinate. This is necessary so that the enzymes that process starch, which feeds the embryo, are activated. It is important to use them correctly. From the moment the grain germinates, it should be dried in a special oven. This is done to stop the process at the most profitable stage for brewers. This way, all the necessary and beneficial substances will be preserved. It is this grain with a fixed germination stage that is called malt, which is divided into many varieties, each of which has its own taste, smell, and color. Malt can be light, Vienna, Munich, roasted, chocolate, or dried. His choice determines what type of beer the beer will be.

The production of the extract begins with grinding and soaking the grain in this to renew and accelerate the formation of enzymes that convert the starch reserve in the grains into sugar, which gives fermentation. Sprouted grain is called green malt. He's more active. The result is a solution of sugars called wort. It is first boiled, then mixed with hops, and yeast is added for fermentation. To obtain the extract, the wort is placed in an evaporator, where the solution thickens. Thus, malt extract is concentrated wort. If you buy it and dilute it at home, you will get an ordinary wort prepared under industrial conditions.

The wort needs to be boiled to destroy heat-resistant proteins. If this is not done, the beer will be cloudy and its taste and smell will deteriorate. Malt extracts for beer are sold in powder and syrup form. To obtain a dry product, the syrup is heated, it is sprayed in a hot chamber, its droplets dry and begin to settle on the walls of the container. Dry extracts do not contain hops; their composition is similar to syrup.

Hopped malt extract

The most difficult stage in the brewing process is preparing the wort. To obtain hopped malt extract, hops are added to the malt, giving the beer bitterness and aroma.

The biological stability of beer improves and its foaming increases. This is done after mixing the malt with water and heating it to a temperature of 75 degrees, when the starch dissolves and turns into sugar.

After adding hops, the wort is cooled and it is saturated with air. This improves fermentation, which should take place in a hermetically sealed container with a water seal installed in it. After a few days, fermentation ends and the beer is bottled. Malt extract or sugar is added to it.

After which the dishes are sealed and left for further fermentation. Beer malt extract is ready.

Unhopped malt extract

It is prepared without the addition of hops, which opens up great opportunities for experimentation. This beer can be easily prepared according to your own recipe at home. Unhopped malt extract is an important ingredient for producing quality beer. It is used to prepare various types of foamy beer and replaces sugar in the production of wort. Such malt extracts are obtained from malted mature grain. They contain a lot of carbohydrates, vitamins, microelements and amino acids.

To replace, unhopped extract is used in the following proportions:

  • One and a half kilograms of liquid product replace one kilogram of sugar.
  • By replacing one kilogram of sugar with the same amount of dry, unhopped product, beer of the highest quality is obtained.
  • If you add 0.5 kilograms of dry extract to one kilogram of sugar, the malt taste of the beer will increase, it will become 20% stronger.

Barley malt extract

To obtain it, light barley brewing malt is used. The peculiarity of the technological process is the replacement of malt with unmalted barley (30%), which complements the composition of vitamins that have a beneficial effect on the body. Therefore, barley malt extract is actively used as an additive to various confectionery and bakery products, meat and dairy products.

To fully extract extractive substances, it is better to use enzyme preparations and brewer’s yeast in a liquid state. Barley malt extract can be stored at room temperature for four months. It is unpretentious due to the content of a large amount of dry matter (75%). Malt extracts retain their beneficial properties when the temperature drops, which is convenient for long-term transportation in winter.

Home brewing technology

Using malt extract you can easily and quickly prepare it. To do this you need:

  • Remove the lid from the jar containing the concentrate and remove the packet of yeast.
  • Keep the jar under hot water for ten minutes.
  • Mix the contents of the jar with three liters of boiled hot water.
  • Add 1 kg of sugar or malt extract without hops to the resulting liquid mixture.
  • Stir everything well and add 19 liters of cold water. In total you should get 23 liters of the finished solution.
  • Pour in the yeast from the bag.
  • Leave the prepared mixture to ferment for one week. The temperature should be room temperature.
  • After this time, sterilize the bottles and pour the resulting beer wort into them.
  • For every liter add 10 grams of sugar or a couple of candies.
  • Leave the bottles alone at room temperature for three days and let the drink ferment.
  • After this, place the beer bottles for two weeks in a place where the temperature is no more than 10 degrees.
  • The beer is ready to drink, but to make the taste more intense and rich, you should keep it closed for another two months.

They are produced by the Australian company Coopers. The extracts are intended for making beer at home. They are concentrated brewing wort that is produced in a factory and, to obtain an extract, is evaporated until all or part of the liquid is removed, depending on what you want to get. In the first case, you will get a dry concentrate, in the second - a liquid one.

Therefore, if you dilute malt extract with water at home, you will get a real industrial wort, based on which you will prepare delicious beer.

Beneficial features

Malt has a positive effect on the human body. Malt extracts contain large amounts of microelements, soluble substances found in grains. It contains phosphorus, magnesium, manganese, selenium, calcium and vitamins. Malt is valued for its high protein content, which has the necessary set of amino acids that stimulate muscle growth and development.

The benefits of barley malt are undeniable. The grains contain insoluble fiber, which can stimulate digestion, intestinal function, and cleanse the body of waste and toxins. Barley grain contains a lot of vitamin B4. Acting together, they create a good choleretic effect and prevent the formation of barley malt. It has wound-healing and enveloping properties in case of damage to the mucous membranes of the intestines and stomach. As a preventive measure against diseases such as colitis, gastritis, stomach ulcers, cholecystitis, daily consumption of barley malt infusion is recommended.

Rye malt is a highly effective energy food that can restore and strengthen the human body. Therefore, it is recommended to use it for anemia and exhaustion. Rye malt is taken under heavy loads to increase muscle mass. It is used as a diabetic product due to the substances it contains that slow down the absorption of carbohydrates. Malt normalizes blood sugar. With its help, the production of natural insulin is regulated.