dyastatic malt extract

[tanglewood16137]

I hve 10 gallons of the stuff its from a bakery supply house for baking what else can it be used for? its light malt colored and sweet must be just high enzyme content.

Rod

 

[disaffected]

Is it a liquid? Does it look and taste like LME? Try making a couple liters of wort at standard proportions and measure the SG. You might also google it and see if you can find what's in it from whoever makes it and sells it to bakeries.

 

[tanglewood16137]

it kinda tastes like lme but its different. if someone wants some i will send a sample.

 

[swd]

I have a 30# container of diastatic malt extract from a bakery.

It is used in making bagels, but I'd like to see what might become of it if I extract brew with it. I'm thinking about a couple of 1 gallon experiments to start.

How would I begin to quantify this extract to use it in brewing software like ProMash?

I was thinking about taking a SG of 10ml extract/100mL H20 and 10ml/1000mL H20 to estimate SG at different concentrations.

Any ideas would be helpful and most appreciated.

I'm hoping someone out there has tried this before and might pass on a basic plan or recipe.

I can certainly RDWHAHB so if there is a ballpark method or rule of thumb I'm all ears.

I will post methods/results as they become available.

Cheers!

 

[Chad]

I've used it. See the thread Diastatic Malt Powder for details, but if you brew all grain, go heavy on the rice hulls. If your diastatic malt is in powder form, as mine was, you run the risk of a badly stuck sparge.

I didn't bother calculating fermentability, but Beersmith has an entry for "Wheat Dry Extract" that seemed close enough so I used that in the recipe formulation and hit my estimated numbers pretty closely.

Chad

 

[wilserbrewer]

I fooled w/ some diastatic malt syrup years ago. From what I recall, it is "sweeter" than LME, not sure, but it may contain corn syrup or other added sweeteners. It fermented thinner than LME and needed specialty grains to add body?? Fermentation also was a bit different than LME, not sure if the diastatic syrup lacked nutrients or not??

Quantity required was similiar to LME to produce similiar gravity wort.

Knowing what i know now, I might be able to make a decent brew with it?? Twenty years ago, we were kind of brewing, "in the dark".

Go ahead and experiment, you will have fun and probably learn a few things. I doubt you have really found an "equal substitute" to LME. Although purchased in bulk, the price is a fraction of what a LHBS charges for LME.

The syrup weighs roughly 1lb. quart, for a 5 gallon batch, 6-8 quarts depending on what type of OG you are looking for? I would guess 6 quarts will put you around 1.040, 8 quarts around 1.055. ??? just ballparking here???

 

[swd]

Awesome guidance wilserbrewer! Thank you very much!

I just spoke with the manufacturer. As a"syrup" it does contain corn syrup as an extender. Since it's a custom product, customer service didn't have a good breakdown of the percentages at hand.

Given the corn sugar, steeping/PM some specialty malts to make up body is a solid idea.

Also the corn syrup component will probably necessitate considering nutrients for the yeast.

Like you said, I'm out to have fun, not replace LME.... time to open up "How to Brew" and get reading for the 100th time...then take a few educated guesses.

Thanks again!

Cheers

 

[wilserbrewer]

Oh, only problem w/ 1 gallon experiments, by the time you are done sampling, there is no production brew left.

Expect to age this perhaps a bit more than an all malt beer???? I'd try around 7 lbs syrup, a pound of crystal malt, and maybe a half pound of carapils???

I'm not sure if you will need nutrients if you pitch plenty of healthy yeast. Remember, I did this back in the dark days when dry yeast was not as it is today.

Hey, report back the results...you have peaked my curiosity??

Edit...oh hell changed my mind. Maybe start w/ a simple all syrup, simple hop recipe to pinpoint the flavor characteristics of the syrup. Then go from there, and starting adding specialty grains as you see fit.