Make your own diastatic malt

G

ghostgirl

New member
I don't want to pay shipping this time around and the home-brew place
that carries malt powders can't tell me if the malt they carry is
diastatic or non-diastatic.

The health-food stores I've been to want to sell me malt syrup, which
I already have, but don't think it is the same as malt extract. [Is
it?]

I start searching the web for options . . .

And I find a thread on thefreshloaf.com about making it yourself.
Sprout some barley. dry it. Roast it. Grind it.
http://www.thefreshloaf.com/node/6567/make-your-own-diastatic-malt

I've got a sprouter or two- and even have a fresh bag of naked
barley-- so I'm going to give it a try.

Here's a youtube video-
http://www.youtube.com/watch?v=HauYECAEQ8I

Maybe next week I'll have some malt powder.

Jim
 
"graham" wrote:
-snip-

Thanks. I like their explanation of what it does better than what
I've run across. I especially appreciated this explanation;
"The best source I?ve found for Non-Diastatic Malt, the sugar malt
with the nice color, is the Eden Malt sold at Whole Foods Stores in
the US . . "

So now I know I have non-diastatic malt.

Jim
 
On Jan 30, 9:27?am, Jim Elbrecht wrote:

Too bad you don't live close. I have a jar which's gonna last me for
years. I theeeenk I bought it from King Arthur's site. I guess I
need to find more uses for it.
 
On Sun, 30 Jan 2011 08:47:13 -0800 (PST), Kalmia
wrote:


Keep it zip-locked in the freezer. You'll have a life-time supply,
unless you make bagels a lot.

Boron
 
On Sun, 30 Jan 2011 11:50:03 -0800 (PST), Kalmia
wrote:


It isn't the sort of thing that can really go bad and hurt you, but I
tend to put all rarely used cooking ingredients into the freezer.
That's just me.

There is, I suppose, an outside chance that it could go odd a bit.
Taste it. Can't hurt. If it tastes ok, you should be fine. It doesn't
matter if you do not know what the ideal taste should be, as long as
it doesn't taste off.
 
On Sun, 30 Jan 2011 09:27:05 -0500, Jim Elbrecht
wrote:


Malt syrup is made by removing most of the water in the process.
Powdered malt extract is the malt syrup with virtually *all* the water
removed.

If memory serves, back in my beermaking days the canned malt extract I
bought said "non-diastatic". Now I know what it means. :-)

Agreed, I just checked eBay and there's a company selling a pound of
diastatic malt powder for under $2. Shipping is $12+. :-(
--
Best -- Terry
 
On Sun, 30 Jan 2011 10:47:18 -0600, Sqwertz
wrote:


First up is that ancient recipe for Boston Brown Bread- one with the
malt & one without to see I notice. Then it is play time.

Jim
 
Jim Elbrecht wrote:


Go back to the homebrew place and buy a pound of American 2-row malt
(grain) and grind it to a flour as you need it. If they don't have
American 2-row, you can use the 6-row. This is malt, not malt
extract, and it definitely is diastatic.

It's been a few years since I bought any, but I think it should
still be less than $2 per pound in bulk. HTH :-)

-Bob
 
zxcvbob wrote:


Thanks Bob--
I'll put it on the list. I'll probably have my own by then- but
this sounds like a much easier way to do it.

Jim
 
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