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Old 07-18-2009, 09:02 PM   #1
Dec 2006
middle GA
Posts: 17
Liked 1 Times on 1 Posts

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
fastricky's Avatar
Feb 2009
Posts: 830
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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
Nov 2007
Atlanta, GA
Posts: 867
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Make a pretzel beer!
"Retail is for suckers."

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Old 07-18-2009, 10:08 PM   #4
Yuri_Rage's Avatar
Jul 2006
Posts: 14,297
Liked 814 Times on 514 Posts

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
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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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!"

"I would like to die on Mars, just not on impact." Elon Musk

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