Liquid Malt Viscosity

[aurelius121ad]

It only took me 6 months but I finally found locally made malt extract. Now I can stop paying $28 AUD for the imported Coopers kits and buy hops and yeast direct from Ross. I am a bit curious as to how potent this malt extract is though. Last night I used a kilo of it in a brew with my last overpriced Coopers can (Dark ale), 450g of honey, 350g of brown sugar (roughly half of which was carmelized), and some spices. I'd estimate the volume at 21-24 liters. I knew it would be a big beer but my OG reading was 1120. Despite all the fermentables it seems a bit high to me.

I am thinking this malt I used could possibly have less liquid in it than your western LLME What does your light liquid malt look/act like? This stuff is transparent with a subtle tan tint and incredibly thick. It does not really pour at room temperature and is roughly the same consistency (but much stickier) as a transparent toothpaste. Knowing what your LLME looks like will help me out formulating recipes with this stuff in the future.

I will check it out when I get home and see what I think but do ya'll recommend hydrating and pitching another packet of yeast to get the yeast population up? A Coopers packet of yeast is in there now and it was proofed and very healthy when I pitched it.

[rwh]

Last night I used a kilo of it in a brew with my last overpriced Coopers can (Dark ale), 450g of honey, 350g of brown sugar (roughly half of which was carmelized), and some spices. I'd estimate the volume at 21-24 liters. I knew it would be a big beer but my OG reading was 1120. Despite all the fermentables it seems a bit high to me.

That's way too high. You should be somewhere between 1.050 and 1.060. You sure you stirred it up properly?

I am thinking this malt I used could possibly have less liquid in it than your western LLME What does your light liquid malt look/act like?

It's an amber fluid, similar viscosity and appearance to a medium-dark honey. It is 20% water.

This stuff is transparent with a subtle tan tint and incredibly thick. It does not really pour at room temperature and is roughly the same consistency (but much stickier) as a transparent toothpaste. Knowing what your LLME looks like will help me out formulating recipes with this stuff in the future.

Sounds like rice malt extract to me.

I will check it out when I get home and see what I think but do ya'll recommend hydrating and pitching another packet of yeast to get the yeast population up? A Coopers packet of yeast is in there now and it was proofed and very healthy when I pitched it.

Take another reading and see how much it's dropped by.

[aurelius121ad]

Thanks, maybe it wasn't mixed properly. I stirred it up but maybe not long enough. I also expected it would be no higher than 1070.

It is very possible the extract could be malted rice extract, the girl who sold it to me said it was barely extract though, I will ask her more specifically next time.

Thanks again.