Difference between revisions of "Black Barley"

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

(New page: Category:Beer Category:Ingredients Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts. Give...)
 
m (correction)
 
(2 intermediate revisions by 2 users not shown)
Line 1: Line 1:
 
[[Category:Beer]]
 
[[Category:Beer]]
[[Category:Ingredients]]
+
[[Category:Beer ingredients]]
Unmalted barley roasted at high temperature to create a dry, coffee like flavor.
+
Unmalted barley roasted at high temperature to create a dry, coffee-like flavor.
Imparts a sharp acrid flavor characteristic of dry stouts.
+
Imparts the sharp, acrid flavor characteristic of dry stouts.
  
 
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley
 
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley
  
 
{{maltStatistics|origin=US|yield=55.0 %|potential=1.025|color=500.0 SRM|max=10.0 %|moisture=5.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}}
 
{{maltStatistics|origin=US|yield=55.0 %|potential=1.025|color=500.0 SRM|max=10.0 %|moisture=5.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}}

Latest revision as of 02:22, 4 February 2010

Unmalted barley roasted at high temperature to create a dry, coffee-like flavor. Imparts the sharp, acrid flavor characteristic of dry stouts.

Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley

Origin US
Yield 55.0 %
Potential 1.025
Color 500.0 SRM
Max in Batch 10.0 %
Moisture 5.0 %
Protein 13.2 %
Coarse Fine Difference 1.5 %
Diastatic Power 0.0 %
Recommend Mash FALSE
Notes
Compare various malts with the Malts Chart
Top