Malt Syrup = Malt Extract?

[blong]

I'm new to the homebrewing game (still drinking up the first batch). I can get 100% Barley Malt Syrup for cheap, is that the same thing as Malt Extract sold at homebrew stores?

[chris1kanobi]

Yes, it is the same thing. However you will have to determine it's color, light, amber or dark. I have used syrups from the healthfoods store, and they work just fine.

[blong]

Thanx. Do homebrewers commonly use other sweeteners in beer? Molasses? Honey?

[fretlessman71]

I just had a Honey Brown Ale that paul84043 sent me about a week ago... fantastic!

In short, YES, they do. I've even heard that sorghum beer exists!

[paul84043]

Although I would love to accept full credit for the honey wheat, it was not I that sent you that one....
I am the one that's still dragging my feet to get some barlweywine in the mail....

:D

[danno]

hey blong, the thing to remember about "sweeteners" is that in the homebrew world, they will ferment, so don't add honey or molasses to "sweeten" your brew. In fact, the opposite often happens, especially with honey, as it ferments more completely than malt extract.

[Beerconnoisseur]

Originally posted by danno
hey blong, the thing to remember about "sweeteners" is that in the homebrew world, they will ferment, so don't add honey or molasses to "sweeten" your brew. In fact, the opposite often happens, especially with honey, as it ferments more completely than malt extract.

Right. To add sweetness, you have to either switch to a less attenuative yeast strain, or you have to add longer-chained sugars, which the yeast won't consume. The various caramel malts are good for doing this. Honey will make your beer drier in flavor, and add alcohol.

[unkle bik]

I would like to know if commercially available corn syrups (ie:Karo) can be used in home brewing?
Do they contain any preservatives that would hinder fermentation.

[chris1kanobi]

Corn syrup is fermentable and does not contain any preservitives that would harm fermentation. It is corn sugar, in syrup form. I would only use a small amount, like 8 oz. per 5 gallon batch.

[Fast_Eddy]

Originally posted by unkle bik
I would like to know if commercially available corn syrups (ie:Karo) can be used in home brewing?
Do they contain any preservatives that would hinder fermentation.

It is my understanding that Karo syrup contains preservatives - which will have a deleterious effect on your yeast.

100% Pure corn syrup with no preservatives is the way to go.

[Fast_Eddy]

Originally posted by fretlessman71
I just had a Honey Brown Ale that paul84043 sent me about a week ago... fantastic!

In short, YES, they do. I've even heard that sorghum beer exists!

Sorghum is commonly used for brewing in Africa. My understanding is that due to protein content it stays very cloudy.

[toneyc]

This is from Kayrosyrup.com:

For the light corn syrup: Ingredients: Light corn syrup, high fructose corn syrup, salt, vanilla.

For the dark corn syrup: Ingredients: Dark corn syrup, refiners syrup, caramel flavor, salt, sodium benzoate (used to protect quality), caramel color.

And for the pancake syrup: Ingredients: Corn syrup, high fructose corn syrup, salt, artificial maple flavor, sodium benzoate (used to protect quality), caramel color.

Looks like the light corn syrup has no preservatives. The salt and vanilla might lend interesting flavors. I really don't know the difference between Light corn syrup and high fructose corn syrup, can someone enlighten me on that? I have also wondered about using karo in a pinch.

:)
Toney.

[chris1kanobi]

According to their website Karo syrup contains:
Ingredients: Light corn syrup, high fructose corn syrup, salt, vanilla.
http://www.karosyrup.com/nutrition.asp

[noby]

Originally posted by chris1kanobi
Yes, it is the same thing. However you will have to determine it's color, light, amber or dark. I have used syrups from the healthfoods store, and they work just fine.

chris, would you completly replace extract with syrup on a 1:1 ratio, or just a percentage?

[chris1kanobi]

Yes. Often times the malt extract comes from the same manufacturer. It is just malted barley mashed and boiled until it becomes a syrup. :)

[Caffinehog]

Originally posted by noby
chris, would you completly replace extract with syrup on a 1:1 ratio, or just a percentage?

Well, actually, the syrup has a significant water content. So 4lb syrup is about the same as 3lb dry malt.