ddahl84 said:Black patent Malt. It's used usually for color more than anything else.
You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.
A Cascadian Dark Ale should taste much like an IPA with a subtle roasty character that brings out a different side of the American hops used than a traditional IPA.
TANSTAAFB said:You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.
When used in moderation it can be used in Ales and Lagers as stated on Midwest site.
http://www.midwestsupplies.com/black-malt-briess.htmle.
+1How about Chocolate Malt?
I want a Black IPA with NO roasted taste.
Northcalais40 said:The Otter Creek website lists Carafa III as an ingredient. Also Crystal. Check it out, they list the breakdowns of their beers. Their Alpine Black IPA has a pronounced roasted malt flavor.
Look for "Sinamar" at the brew-shop. It's black color extracted from roasted grains, but has no flavor. Weyermann's makes it.
http://www.weyermann.de/eng/produkte.asp?idkat=26&umenue=yes&idmenue=37&sprache=2
Or save a few bucks and just use black food coloring.
Midwest has midnight wheat listed as a black malt that doesn't contribute to taste. Does anyone have experience with that malt? I want a Black IPA with NO roasted taste.
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