Beer Forum

My wife made some really good peanut butter cookies using spent grains from a steep. This got me thinking about the extra pound and a half of light malt extract I have after the last brew session.

Anyone got any good recipes to use extract in or should I just jar the stuff and keep it until needed?

Works great to sweeten coffee, and damn near anything else you want sweet.

Use it for making starters.

I was just about to start tackling understanding starters. Thanks for the tip. So far I've been leaning on our friends at wyeast, but I understand that might be limiting my quality a bit. I don't do lagers yet, but eventually I will get there.

Nothing to it, but it is a silver bullet in making better beer. I highly recommend it.

www.mrmalty.com

hotrod38 wrote:Use it for making starters.

+1

If not for starters, its always good to keep some DME around in case you need to adjust your gravity during a brew session (especially true in All-Grain if your efficiency is skewed).

-Okt

If you are looking to do something other than starters with it, there are a number of ways to use it.

1. Use it as a glaze on ham or pork loin.
2. Use as a replacement for sugar in cookies or bread. Be sure to adjust amounts to allow for the difference in sweetness and the amount of other liquid needed.
3. Steam some baby carrots. Toss with melted butter, lme (added to desired sweetness), and some caraway seed. I routinely do this with honey instead of lme for many banquets.
4. Mix with water to fill your hummingbird feeder.

Basically use it anyplace you would use honey, molasses, or brown sugar with appropriate adjustments for sweetness and liquid.

Wayne

A recent issue of BYO had an article on using malt extract in cooking. It also had a bunch of recipes.