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Old 07-18-2009, 09:02 PM   #1
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Default Pretzel Malt?

Hey, I was wondering if anyone knows a little about the differences in malt used in pretzels and LME. I work for a company that makes a popular brand of pretzels and I have access to a LOT of malt. Im going to bring home a couple of pounds tonight and was curious if it will make good beer? I asked around at work about what company we buy it from or any specs about it and noone seems to know. Anyone ever tried this before? Thanks for your help!


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Old 07-18-2009, 09:20 PM   #2
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You got me but it sounds crazy enough to work!

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Old 07-18-2009, 10:04 PM   #3
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Make a pretzel beer!
"Retail is for suckers."
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Old 07-18-2009, 10:08 PM   #4
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Here's some great info that may be of use:

Joe Pastry - Keyword(s): diastatic

The baker's variety of malt powder sounds like it's of little use to a brewer.
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Old 07-18-2009, 11:11 PM   #5
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Many people ask about brewing with baking malt. Either no one has been crazy enough to try it or the results are so bad they never admit to trying. Take a look at the recipe database and ask yourself which is most likely.

If you do try it and it does work, you automatically become the expert. Ditto, if it is a disaster.

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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