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(Revised malt page) |
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| + | __FORCETOC__ | ||
[[Category:Beer]] | [[Category:Beer]] | ||
[[Category:Beer ingredients]] | [[Category:Beer ingredients]] | ||
| + | [[Category:Grain]] | ||
[[Category:Malt]] | [[Category:Malt]] | ||
| − | [[Category:Specialty | + | [[Category:Barley]] |
| − | {{ | + | [[Category:Specialty malt]] |
| − | + | [[Category:Steeping grains]] | |
| + | [[Category:Roasted malt]] | ||
| + | {{maltSummary | ||
| + | |potential=1.025 | ||
| + | |color=500 SRM | ||
| + | |max=10% | ||
| + | |mash=No | ||
| + | |protein=13.2 %|coarseFineDiff=1.5 % | ||
| + | }} | ||
| − | + | '''Black patent malt''', sometimes called simply '''black malt''', is the darkest of the common [[roasted malt|roasted malts]]. It gives beer dark color and flavor with a very different character than [[roasted barley]]. | |
| − | + | ==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=== | ||
| + | |||
| + | {{maltAnalysis | ||
| + | |name=Black Malt WK | ||
| + | |source=Bries Malt & Ingredients Co. | ||
| + | |year=2006 | ||
| + | |description=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. | ||
| + | |base=AMBA/BMRI recommended 6-Row Malting Barley varieties | ||
| + | |color=500 L | ||
| + | |moisture=6.0 | ||
| + | |dbfg=70 | ||
| + | |diastatic=None | ||
| + | |other=Also available in the form of a flour for adding color | ||
| + | }} | ||
| + | |||
| + | |||
| + | {{maltAnalysis | ||
| + | |name=2-Row Black Malt WK | ||
| + | |source=Briess Malt & Ingredients Co. | ||
| + | |year=2006 | ||
| + | |description=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. | ||
| + | |base=AMBA/BMRI recommended 2-Row Malting Barley varieties | ||
| + | |color=500 L | ||
| + | |moisture=6.0 | ||
| + | |dbfg=71 | ||
| + | |diastatic=None | ||
| + | }} | ||
Revision as of 13:45, 8 November 2007
| 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.
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.
