Gold Malt Extract Syrup - Briess

  • Gold Malt Extract Syrup in 1.5, 3.15, and 6 pound sizes
Gold Malt Extract Syrup in 1.5, 3.15, and 6 pound sizes Gold Malt Extract Syrup 1.5 lb container Gold Malt Extract Syrup in a 3.15 lb container Gold Malt Extract Syrup in a 6 lb container

Gold Malt Extract Syrup - Briess

SKU 20013



Product Details

The most popular and versatile malt syrup, Gold LME is a solid base for any batch of homebrew, earning its place as the universal ingredient. Whether used as a base malt, gravity booster, or yeast starter, Gold LME gives consistent and predictable results.

With fermentability at 75% and wort color contributions between 2.0° to 6.0° Lovibond, Gold Malt Syrup offers light color and good head retention for well-rounded flavor and a full body.

See our full line of malt extract options here.

Additional Information

Support Documents Click here for documents

200115, 20013, 20014, 20016, 20017, 20019, 20016SP



Grain Usage

All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers

Malt Color Light (0-15° L)

Customer Reviews

Based on 31 reviews
Joseph D.
More than brewing!

I recently began baking bagels at home. The little jars of malted barley syrup used for the process are pretty costly. The brewing malted barley syrup works out much cheaper and works great.

Ross W.

I've been spinning my own beers the last few years and have decided that pale ales and stouts are what I will concentrate on. For those, I need gold LME and dark LME, so I laid in a six-pack of both.

The first batch, using one of my gold LMEs, was a pale in anticipation of warmer weather and it came out excellent. The ale, that is ... not the warmer weather. The weather sucked.

Neil R.
Saving for a rainy day.

Or the end of civilization.

Makes a perfect nut brown ale!

This MES, steeped w/a couple dark/med roasted & a nice chocolate dry malt/s, w/ very light hops, made a beautiful nut brown ale!

Good stuff and easy to use

I bought this to make a yeast starter. Pour about 1/2 inch to the bottom of my beaker, nuke it in the microwave for 3 minutes, stir, cool it in sink with cold water, cover with aluminium foil, and pitch my yeast the next day when wort is done.