- Origin
- GB
- Type
- Specialty grain
- Generic
- Black Malt
- Description
- Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color. Ideal for sweet stout and robust porter.
- Attributes
- Burnt, Roasted, Barley
- Similar Grains
- Briess Black Barley, Briess Black Malt, Crisp Black, Fawcett Black Malt or Muntons Black Malt
- Used in
- 0 Recipes
- Potential
- 32 ppg
- Color
- 500.0 °L
- Max Used
- 10 %
- Requires Mash?
- No
