What are the differences between the varieties of extract?

Manufacturers of extract usually do not disclose the exact ingredients they use, trade secrets and all. It might be that the only indication given of the constituents comprising malt extract can be found on the label of some wheat malt extracts, where they state a ratio of say, 65% wheat malt and 35% barley malt.

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 these 4 categories.

• "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. This is because dark malt extract does not contain appreciable levels of these types of grain.