maltMonkey

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I've got a few pounds of black patent that I want to use in some beers that I want to be very dark but not roasty. I plan to use some dark crystal & carafa III too, but does anyone have a guideline on what percentage of black patent you can use in a recipe before it starts affecting taste?

Donasay

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few pounds, that should last you quite a few brews. Try half a pound tops per 5 gallon batch, especially if you are going to be using some of those other roasty malts.

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Sherpa FE

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I only use .25 lbs at a time, its some potent stuff, and thats in a Porter

Bosh

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If you want dark but not roasty then I'd probably avoid black patent altogether and stick to carafa.

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Brewsmith

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To keep the roast flavor down I'd go no more than 0.25 lb in a 5 gal brew and make up the rest of the dark color with Carafa Special or chocolate malt

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WBC

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+1 on the "less black patent". It's powerful stuff.

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maltMonkey

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cool--I'll start with 3oz and see how it tastes.

TexLaw

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A few pounds of black patent would be a lifetime supply for me. Actually, a quarter pound would be a lifetime supply for me, as I don't touch the stuff.

Now, I think Charile goes through a few pounds of black patent for breakfast.


TL

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maltMonkey

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hey TexLaw--what is it about the stuff that you don't like? I've never used it before but I've read that it can be used to darken color without affecting taste as much as roasted barley or chocolate malt.

I'm just curious because I'd like to know what I'm getting in to.

Yooper

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I'm with TexLaw on this one- I can taste even minute amounts of it, and I don't like it at all. It tastes burnt to me, and a little smokey and astringent too. Kind of like burnt, boiled coffee, I think.

I prefer carafa for dark color and some flavor without the harshness.

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