Black patent malt
(Moved page for capitalization consistency)
|Line 1:||Line 1:|
|Line 6:||Line 5:|
Latest revision as of 16:31, 15 November 2007
|Extract Potential (P/P/G)||1.025|
|Max in Batch||10%|
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.
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.