Malting companies are continuously developing new extracts to keep up with the demands of sophisticated homebrewers, and an increased awareness of freshness means the days of dusty cans of anonymous extract are long gone. Homebrewers have spoken, and the maltsters have answered.
Malt extracts come in liquid (pictured above) and dry (at left) forms. Each has pros and cons, but the choice of which to use depends upon your own needs and preferences. Liquid malt extract (LME) is generally less expensive than dry, and it’s usually more readily available. Dry malt extract (DME), however, has a longer shelf life and is easier to measure out by weight for small applications such as yeast starters. All-grain brewers find that having some DME on hand is a great way to add gravity points if they don’t quite hit their expected numbers.
Varieties of malt extract vary from one manufacturer to another, but you’re likely to find the following through most homebrew shops:
- Extra light/Pilsner: The palest extract available, Pilsner extract is perfect for light lagers, Kölsch, and Belgian golden ales. Some brewers use pilsner extract exclusively and obtain color and flavor from specialty grains or a mini-mash.
- Pale/gold: A good all-purpose extract for most American styles, this is usually made from a blend of pale and crystal malts. Pale malt extract is an excellent choice on its own for pale ales, IPAs, or as a base for red ales, porters, and stouts.
- Amber: Amber extract is similar to pale extract, but it is made with additional crystal malts and may include highly kilned malts as well. The extra-malty flavor of this extract makes it suitable for any beer that showcases robust malt character. Think amber ale, brown ale, mild ale, and wee heavy.
- Dark: Dark extract usually includes a healthy dose of black malt. Its assertive flavor makes it a good choice for porter and stout. In smaller amounts, it can contribute maltiness and color when blended with other extracts.
- Wheat: Wheat extract is almost always made from about 60-70 percent wheat, with barley making up the balance. Use wheat extract for Hefeweizen, wit, saison, and as part of the foundation for Dunkelweizen and Weizenbock.