Seems like every store has their own extracts. Are they all similar? Specifically, I found a recipe that calls for Northern Brewer Gold Malt Syrup. I'm making a blonde ale. Will another light extract be just the same? Like Briess Golden Light?
Differences in malt extract?
- Thread starter PNP
- Start date
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That depends - but you should be able to get close. It's much more important if you are trying to clone a commercial beer. For example, if you were looking for an exact copy of Fullers ESB, you'd want to get your specialty malts from the same maltster and use a British Marris Otter LME. If you're making a recipe that looks good and it requires a generic extract, you're probably fine. Most of those store brand extracts are made by the same set of maltsters, purchased in bulk, and then sold to order.
KeystoneHomebrew
Well-Known Member
All malt extracts can be broken down into a handful of categories:
Pilsen/Extra Light
Light/Golden Light
Amber/Sparkling Amber
Dark/Traditional Dark
Extra Dark
Extract is a very limited business. Most if not all "store" brands are coming from either Briess or Munton's, and all fall into the above categories
Pilsen/Extra Light
Light/Golden Light
Amber/Sparkling Amber
Dark/Traditional Dark
Extra Dark
Extract is a very limited business. Most if not all "store" brands are coming from either Briess or Munton's, and all fall into the above categories
chickypad
lupulin shift victim
I would add to the list wheat extract (typically something like 60/40 wheat to pale), munich extract (briess is 50/50 pale and munich) and rye extract, which I've only ever seen through Northernbrewer and is 70/20 pale to rye malt with some crystal to make up the rest.
