Difference between revisions of "Black Patent Malt"

Latest revision as of 13:46, 8 November 2007

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-[[Category:Beer]]
+#REDIRECT[[Black patent malt]]
-[[Category:Ingredients]]
-[[Category:Malt]]
-[[Category:Specialty Malt]]
-{{maltHeader}}
-The darkest roasted malt, this is normally used sparingly to add color to beers, and flavor to stouts and other dark ales.  Large quantities can create an ashy flavor, so use with care.
-Dark color and dry roasted flavor characteristic of Stouts and Porters
-Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
-{{maltStatistics|origin=US|yield=55.0 %|potential=1.025|color=500.0 SRM|max=10.0 %|moisture=6.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}}