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Tel..... 01472 343435 Email: Sales@homebrewcentregy.com
Tel..... 01472 343435 Email: Sales@homebrewcentregy.com
Coopers Light Malt Extract - Unhopped 1.5 kg (3.3lbs)
Light Malt Extract is produced by mashing finely ground malted and unmalted barley with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of unmalted barley as constituent of the mash in order to produce a malt extract with a light amber colour.
Light Malt Extract is produced by mashing finely ground malted and unmalted barley with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of unmalted barley as constituent of the mash in order to produce a malt extract with a light amber colour.
Coopers Amber Malt Extract - Unhopped 1.5 kg (3.3lbs)
Amber Malt Extract is produced by mashing finely ground malted barley and crystal malt with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of crystal malt as constituent of the mash in order to produce a malt extract with an amber colour
Amber Malt Extract is produced by mashing finely ground malted barley and crystal malt with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of crystal malt as constituent of the mash in order to produce a malt extract with an amber colour
Coopers Dark Malt Extract - Unhopped 1.5 kg (3.3lbs)
Dark Malt Extract is produced by mashing finely ground malted barley with water at a temperature not exceeding 75C. Then the resulting liquid is filtered and reduced through evaporation under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of roasted malted barley as constituent of the mash in order to produce a malt extract with a dark colour.
Dark Malt Extract is produced by mashing finely ground malted barley with water at a temperature not exceeding 75C. Then the resulting liquid is filtered and reduced through evaporation under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of roasted malted barley as constituent of the mash in order to produce a malt extract with a dark colour.
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