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Black patent malt

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Latest revision as of 16:31, 15 November 2007

Extract Potential (P/P/G) 1.025
Color 500 SRM
Requires Mashing? No
Max in Batch 10%
 
Grain in the fields

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.

Contents

Brewing with black patent malt

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.

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.

Commercial malt analyses

This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.

Briess

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