January 30, 2023 - 5:54am
making malt syrup at home
My niece has challenged me to bake bagels again and I'm considering making malt syrup using the rye malt I have. I read somewhere that you can just simmer the malt in water and wait for it to thicken. Is it really that easy? I'm open to any ideas or methods.
Here's how, Rob. You can use any grain, but this example shows how to make it with rice and diastatic barley malt
If you have dry malt extract, then simply adding water to it and waiting for it to dissolve (it will take several hours) to make thick syrup wil work as well.
With your rye malt, we do not know which kind it is. If diastatic, use it as in the first example, to digest cooked grains. If non diastatic, then yes, boil it and squeeze sweet water from it, then boil to reduce it to the desired thickness of syrup as shown in the video
I've got coarsely ground pale rye malt -- so diastatic. I guess the idea would be to soak some with cooked rye berries or rye flour and then heat it in the multi-stage process she outlines, being careful to keep the temp below 150F -- which, interestingly, sounds very much like what recipes with scalds call for -- just without the final reduction into syrup.