What are the differences between the varieties of extract?
The variables that go into producing malt extract range from variety of barley used, kilning time and temperature, and how the malted barley is mashed. The malt extract products generally break down into 4 main categories. They are; • “Extra Light” generally is used for pilsners or other straw colored beers • “Light”, “Gold”, or “Pale” are three names demarcating basically the same thing. Great as a fermentable base for most pale ales and some lagers, or used in conjunction with the amber or dark extracts and/or with specialty grains. • “Amber” is darker and with more residual sweetness than the “Extra Light” or “Light.” • “Dark” can be used for Porters and Stouts but needs to be infused with portions of chocolate and/or roasted barley to achieve varying degrees of those flavors, which are desirable for the style.
