Malt extracts are made by griding the malt, mashing it, with or without adjuncts and supplementary enzymes, and then separating the wort. Many different types of malt extracts can be produced depending on the malt, the mashing regime, and the evaporation conditions used. Typically hopped or unhopped malt extracts are used by home brewers and small-brewers because they lack the facilities for milling the malt, mashing, and wort separation. Malt extracts can be used as a sole source of fermentable sugar, or they can be combined with barley malt.
Click on the following topics for more information on barley malts.