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Old 11-05-2008, 08:26 PM   #1
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Default Homemade malta? Now with pictures!

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.


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Old 11-05-2008, 08:54 PM   #2
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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.


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Old 11-06-2008, 04:34 AM   #3
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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.
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Old 11-06-2008, 04:36 AM   #4
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...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.
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Old 11-06-2008, 04:38 AM   #5
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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!


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