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Old 09-01-2014, 06:37 PM   #11
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Yeah sweet doesn't sound right. I use black patent frequently in the range of 0.5-.75 lb per 5 gallon and never seem to get the charcoal taste folks warn about. I like it in porters and American stouts, to me it's roasty but not the same as the coffee roast with roasted barley, it almost seems smoother to me. Maybe it's the balance of your whole recipe which doesn't come out the same if you sub black barley (unmalted) for black malt (I also wonder as Yooper suggested if this is what you were doing, as black malt is black patent malt).

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Old 09-01-2014, 08:59 PM   #12
Hmmm, BEER!
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I guess it wouldn't be sweet as in taste but it would be sweet if I could find it easily.

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