Malt Extract Beer is made from malted barley which has been mashed to produce a sweet liquid called wort. Yeast feeds on the sugars in the wort to produce alcohol and carbon dioxide. Malt extract refers to wort that has been concentrated to remove most, if not all of the water.
Low-carb beer is simply beer that has lower carbohydrate content. An example of this could be Corona Premier. The carbohydrate content in such drinks is converted into carbon dioxide and alcohol, leaving very little sugar and calories behind.
Always add malt extract to your kettle when it’s off the direct heat source. Malt extract will sink directly to the bottom of the kettle and burn if the heat is on. A scorched pan is not only difficult to clean, but it can also cause burnt flavors in your beer.
Homebrewers can purchase malt extract in both forms, either dry or liquid: Note: In recipes, DME and LME can be substituted at a ratio of 1:1.25. For example, if a recipe calls for 1 lb of DME, use 1.25 lb of LME. If a recipe calls for 1 lb of LME, use 0.8 lb of DME.