Non-beer use for DME - Home Brew Forums
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Old 07-25-2011, 07:26 PM   #1
Scratch
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May 2011
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I've gotten into the habit of making pancakes for my family on Saturday mornings, and one recipe I came across said I could use malt instead of sugar, in a 2:1 ratio (twice as much malt as the amount of sugar given.) According to this recipe book, traditional diner pancakes are made with malt instead of sugar. For a while I was using malted milk, but when I started playing around with extract brewing a few months ago, I picked up an extra bag of Pilsen DME.

To be honest with you, the pancakes come out great, but I've never taken a bite and said, "Wow, that malt really puts it over the top." But it's still cool to throw in some ingredients from my brew stash for the family breakfast.



 
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Old 07-25-2011, 07:41 PM   #2
david_42
 
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Baking malt tends to be sweeter than brewing malt because it has more short-chain sugars. Desirable for baked goods, but not for brewing. So, brewing malt won't give you the same impact.


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Old 07-25-2011, 07:50 PM   #3
weirdboy
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I use DME when I make bagels. Really gives them a nice malty/bready character that is hard to duplicate otherwise.

 
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Old 07-25-2011, 08:06 PM   #4
Rivenin
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look at some prohibition style cookbooks, it's how malters stayed in business during that time, HTH.
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Old 07-25-2011, 08:15 PM   #5
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May 2011
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Quote:
Originally Posted by Rivenin View Post
look at some prohibition style cookbooks, it's how malters stayed in business during that time, HTH.
...or maybe that was a reasonable cover for getting brewing supplies into your house?

 
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Old 07-26-2011, 12:02 AM   #6
bjl110
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May 2011
Chillicothe, Ohio
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+1 for using it in bagels. Either straight in the dough or in the poaching liquid.
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Old 07-26-2011, 12:47 AM   #7
BonnieJ
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Jun 2011
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Could you use LME in bagels, do you think?

 
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Old 07-26-2011, 12:52 AM   #8
Malticulous
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I've used this for starter. I don't have a LHBS. The heath food stores have this.
http://www.houseofnutrition.com/nobamapo24.html
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Old 07-26-2011, 12:48 PM   #9
firebird400
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Apr 2011
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boil it with some fructose and you'll get hard candy and lollypops. Around here it is sold with hard candy flavored with berries. Just berry pulp and fructose boiled together I guess

 
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Old 07-26-2011, 01:02 PM   #10
TotemWolf
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Granite, OK
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I tried some in oatmeal cookies. They came out great. I took out 1/2 cup of the sugar and replaced it with 1 cup DME.

Still sweet but with a good malt flavor.


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