Homemade malta?

Anyone ever made their wort into soda? The Munich+Tett SMaSH I just put in the fermenter smelled so awesome, I wondered, can I get that into a soft drink? I recently got an insulated 34oz French press (for AG starters and tea - I only drink coffee at work), so I can do some tiny mashes.

I think I'll try some Munich tonight with just a few pellets of Pac Gem - 30min boil, tops! I understand Malta Goya is around 1.060, so that'll be my target.

How about popsicles? Ok, I just try to make malta for now.

I have indeed thought of this. The problem I have is *not* turning it into beer! (The way I see it is, "I've gone this far"...)

If I were to do it, it would be base malt and then some dark crystal and then some roasted barley for color adjustment. I am not sure what they use for 'hops', but I'd shoot for around 13 IBU. I don't think they do anything, other than boil it down to the proper gravity? Then throw it into a keg and force carb.

Here's the process:

Doughing in 12oz Munich, ~28oz 175F strike water.

Set timer. Temp reads 150F. Had to hustle to get it down from ~160.

55min later, it's 131F.

Made sure to spill some first runnings to get this shot.. ugh.

...continued...

Spent grain and 20min hop addition. Pac Gem. Too much.

5min and 1min hops.

Very important: kettle finings (Whirlfloc crumbs).

Trying to get a good cold break.

continued:

Inoculating with WLP002 dregs. English Ale's flocculence is probably desirable here.

I got one liter of very trub-y 1.048 beer! Er, malta!

Yummy, but a bit too bitter. I'd not add any hops until 5min if I did it again. Can't wait to try it carbonated!