BriessSR-8S4M-J1OL Liquid Malt Extract - Traditional Dark - 3.3 lbs,Pack of one

Although this product is identified as a "Brewer's Grade" malt extract, it is every bit as dark and syrupy as the Eden Organic Malt Syrup, and I have little reason to believe the Breiss "Food Grade" malt extract ("Maltoferm", which is only available in 50# pails or larger barrels) is not significantly different -- they might be the exact same product, just with different "certifications".To my taste, this syrup actually has a much richer, or "earthy" malt flavor and is slightly less sweet than Eden which claims 74% maltose (on the Briess website this is identified as 60 or 65 percent less sweet than sucrose == where sucrose is rated on a scale as 1, maltose comes in at 0.35-0.45, hence 60-65 percent less sweet).It is PERFECTLY fine to use in any bread or other recipe calling for malt syrup or malt extract (they are the same things) with no change in the mass needed.So what's the real difference? Eden 20 oz jar for $13.75 or Breiss 56+ oz jar for $13.87. You decide which is the better value. For me, it's a no-brainer . . . that's why I bought two. Free Prime delivery negates any cost of shipping differnce.

Makes for a potent brew in just a few days. I use 2L Mason jars - 2 cups of the syrup, a few tsp of hops pellets, whatever your herbal ingredients may be - boil it all with a liter of water, add to jar, cool, throw in a tsp of bread yeast (you can get a whole pound of it for $10) -- lightly cap to allow gas escape (do NOT tighten down the ring) - give it a few days. Is this method cheaper than store bought beer - YES but you need to study buying options, timing of brewing, etc - my current recipe is 1/3 or 1/4 barley malt syrup in water with hops/ herb flavors - recommend.

Very easy to work with, has a great taste right out of the container. Will check back after home brew is ready to taste test! So far defiantly recommend this product!

I got this because several of the recipes I use call for barley malt extract. While I had already been using malt (diastolic or ovaltine) Nancy Silverton uses barley malt, and I want to see how much of a difference it would make. In a word, a lot. OK, that was 2 words ;) but, Nancy Silverton knows what she is doing, and it had my starter bubbling in less than an hour, bubbling like it could boil over. It also made very good bread.My family has been talking about making beer but can not agree on what type. We are, in general, a stout family, and this will be perfect for when we get the first batch going. Until then I will be using it in my bread and can recommend it for same.

I got this to use as a flavoring in cooking (not in beer). The flavor and aroma is quite nice. I even like it in chocolate protein drinks to add a "malted milk" taste.The packaging is dreadful. Because of the nature of the product, it is extremely unwieldy to spoon out. Thus, it would be nice if the container had a way to pour it. It doesn't. The wide mouth and thickness of the product result in an extremely wide blob oozing over the edge. The edge has no mechanism (in the form of a slick material, for example) for cutting off the blob; even if I use a spoon or knife to try to do this, the blob coming over the edge is so wide that by the time the spoon gets to the middle of the blob, the side just scooped begins a new blob, and I end up pouring out far more than I needed AND making a mess. It doesn't help much to refrigerate it, but it does make it a lot harder to dissolve. I suppose people who use this stuff all the time immediately transfer it into squeeze bottles? I am going to put mine into a recycled honey squeeze bottle with a valve.Because of the difficulty using the product, I think I will try granules next time. (I didn't realize that this one would be a liquid.)

Besides making baked goods, This is the bomb for turning an ordinary brewski into something that tastes like an expensive craft beer! How to make MadDog's Hoppy Jump Juice-- Boil 2 oz. of mostly Cascade, plus a little of a couple other varieties of Hop pellets in a quart of water for 5 minutes, let cool, add 1 cup vodka and let it infuse for a minimum of 4 days in a big 1/2 gal. pickle jar. Shake it up every time you walk by it. You can let it go a week or 10 days if you want. First, filter the sludgy mixture through an ordinary fine screen mesh strainer into a pan, then a second time into a quart jar through a conical shaped permanent coffee filter set in a large enough funnel. Add huge gloppy tablespoon (appx 1/4 cup) of this Malt Extract to the warmed up Hop extract, (heat helps it dissolve), put it in a clear plastic squeeze bottle like a honey bear or Sriracha container to make it easy to squirt out 1 oz into the bottom of a pint glass (appx one finger deep) and slowly pour the beer down the sides of the glass, Voila!

This is the best malt for making pretzels, bagels, pizza dough and any other bread that requires malt. I was using a dry product, but this totally changed my method. It gives flavor and body so much better. I would recommend this as the "go to" for any malt baking needs.

It’s my second one and still love it.I use it to bake. Everyone is blown away with the quality of my breads. Great taste, a beautiful color of the crust.Santa Maria…….. gooooood stuff !!!