[Sca-cooks] Malt Syrup History

[Terry Decker]

Malt syrup is made cooking crush malted barley into a mash, then filtering 
the liquid and evaporating it until it becomes a syrup.  It's basically a 
concentrate made from the first step in brewing.  As an adjunct to brewing, 
it's meant for brewers who for whatever reason can't mash their own barley 
malt.  There is a caveat to using modern malt extract, corn is often added 
to the mash to produce the extract for less cost.

Bear


> Anyone know where one can find information about the history of the use of 
> (barley) malt syrup? Is it SCA-period? Was it used then in brewing? I am 
> not a brewster and do not plan to become one, just wondering...
>
> Someone sometimes called Urtatim
> who has used Japanese rice malt syrup when making Sticky Crispy Rice 
> Treats:
> with crispy brown rice cereal, rice malt syrup, and crunchy peanut butter.
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