[Sca-cooks] Malt Syrup History
Terry Decker
t.d.decker at att.net
Mon Feb 18 17:26:06 PST 2013
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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