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Old 03-12-2008, 11:50 PM   #1
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Default Malt Syrup

I bought a few pounds of grain to make into malt syrup. I know, I know, I can just buy some LME, but what fun is that? Plus I wanted some crystal grain in there for extra caramely flavors.

2.5 lbs. Pale 2-Row
0.5 lb. Crystal 60
0.25 lb. Crystal 120
0.25 lb. Crystal 150

I'm going to mash it, run off and then just boil it until I have a thick syrup. I have no idea how dark it's going to get. Promash went up there in the SRM when I made it pretty concentrated. In the end, I'm looking for about a quart or less. I'll try it over some ice cream first.

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Old 03-13-2008, 02:38 AM   #2
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Keep stirring...last thing you want is to scorch that!

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Old 03-13-2008, 02:54 AM   #3
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.............before you boil it all the way down, save some for a meat marinade!

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Old 03-13-2008, 03:08 AM   #4
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Mmmm... the local pub made some wort-syrup and put it on ice cream, it was SO GOOD. I tried to make it at Dude's house, but scorched the sh*t out of it.

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Old 03-18-2008, 04:44 AM   #5
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Don't have enough time to brew a beer right now, so I'm doing the syrup. Next time I think I'll use all base malt. It's amber colored in the mash and it hasn't been boiled yet.

I'm using my 2 gallon converted cooler. I should break this thing out more often. I could do all-grain starters. It would take longer, but it's less mess than DME.

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Old 03-18-2008, 08:11 AM   #6
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as it thickens, turn the heat down and stir, stir, stir.

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Old 03-18-2008, 12:23 PM   #7
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How bout a double boiler?

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Old 03-18-2008, 02:05 PM   #8
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Quote:
Originally Posted by BuffaloSabresBrewer
How bout a double boiler?
That's what I was going to say.

Or as mentioned above, as it thickens stir like mad. At first you should really have not worries until you are reduced down by like 3/4 or so, then your heat has to get cut way back and it would help to have something like a Silicone spatula so that you can scrape the bottom well. And keep in mind that when it cools it will become more viscous so you'll have to gauge the proper time to remove it from the heat. I'd say when it thickly coats the back of a spoon.
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Old 03-18-2008, 05:49 PM   #9
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No double boiler necessary, just some stirring.

I mashed the 3.5 lbs and sparged to get 2 gallons. I started it outside on the turkey fryer and boiled it down to about three quarts and then moved it inside to a nice pot on the stove. The pot is a nice aluminum clad stainless. Once it really started getting thick I stirred constantly. I ended up with exactly one quart with the consistancy of real maple syrup.

Beacuse of all the crystal malt I used, it was an amber color after sparging, and a deep red when I moved it to the stove. As I cooled it down it darkened to about the color of molasses. The taste is sweet, a little caramely, and a cross between raisin/prune and molasses. It should be great on ice cream. I think I'm going to try it on pancakes, and I bet it could substitute molasses in any baking recipe. I'm going to find my Mom's recipe for molasses cookies...

I'm going to try this again soon, but with all base malt to see the difference in color and flavor. I could even do a varietal series with Northwestern, Briess, Pilsner, Maris Otter...

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Old 03-18-2008, 05:54 PM   #10
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Damn you know, I just thought about it and I am a sucker for a malt. I should make some up for making malts!

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