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Black malt)
| Extract Potential (P/P/G)
| 1.025
|
| Color
| 500 SRM
|
| Requires Mashing?
| No
|
| Max in Batch
| 10%
|
|
|
|
|
Black patent malt, sometimes called simply black malt, is the darkest of the common roasted malts. It gives beer dark color and flavor with a very different character than roasted barley.
[edit] Brewing with black patent malt
[edit] General brewing information
Used in low proportions, black patent malt will add color to beers without a significant flavor impact. At a slightly higher rate, it will contribute dark, roasted flavors; overuse will lend an ashy flavor.
Black patent malt is also sold as a flour for easily measured color additions.
[edit] Beer styles
Black patent malt was the characteristic grain used to brew stout until it was supplanted by roasted barley in the early twentieth century. Some black malt is still used in most stouts, porters, and other dark beers, as well as to give color to some Schwarzbier.
[edit] Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
[edit] Briess
| Black Malt WK (Bries Malt & Ingredients Co., 2006)
|
| Use in all beer styles for color adjustment. Use 1-10% for desired color in Porter and Stout. Black malt is not interchangeable with Roasted Barley.
|
|
| Basics
| Extract
| Conversion
| Composition
|
| Base grain:
| AMBA/BMRI recommended 6-Row Malting Barley varieties
|
| Color (L/SRM):
| 500 L
|
| Color (EBC):
| -
|
| Moisture:
| 6.0%
|
| Extract Potential (P/P/G):
| -
|
|
| DBFG:
| 70%
|
| DBCG:
| -%
|
| Coarse/Fine Difference:
| -%
|
| HWE:
| -
|
| CWE:
| -
|
| Other Extract:
| -
|
|
| Diastatic Power (Lintner/IOB):
| None
|
| Alpha Amylase:
| -
|
| Conversion time (minutes):
| -
|
| Other Diastatic Power:
|
|
|
| Mealiness:
| -%
|
| Half-Glassy:
| -%
|
| Vitreosity:
| -%
|
| Soluble Protein:
| -%
|
| Total Protein:
| -%
|
| S/T Ratio:
| -
|
| Size:
|
|
|
| Other: Also available in the form of a flour for adding color
|
| 2-Row Black Malt WK (Briess Malt & Ingredients Co., 2006)
|
| Use in all beer styles for color adjustment. Use 1-10% for desired color in Porter and Stout. Black malt is not interchangeable with Roasted Barley.
|
|
| Basics
| Extract
| Conversion
| Composition
|
| Base grain:
| AMBA/BMRI recommended 2-Row Malting Barley varieties
|
| Color (L/SRM):
| 500 L
|
| Color (EBC):
| -
|
| Moisture:
| 6.0%
|
| Extract Potential (P/P/G):
| -
|
|
| DBFG:
| 71%
|
| DBCG:
| -%
|
| Coarse/Fine Difference:
| -%
|
| HWE:
| -
|
| CWE:
| -
|
| Other Extract:
| -
|
|
| Diastatic Power (Lintner/IOB):
| None
|
| Alpha Amylase:
| -
|
| Conversion time (minutes):
| -
|
| Other Diastatic Power:
|
|
|
| Mealiness:
| -%
|
| Half-Glassy:
| -%
|
| Vitreosity:
| -%
|
| Soluble Protein:
| -%
|
| Total Protein:
| -%
|
| S/T Ratio:
| -
|
| Size:
|
|
|
| Other:
|
