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| − | __FORCETOC__
| + | #REDIRECT[[Black patent malt]] |
| − | [[Category:Beer]] | |
| − | [[Category:Beer ingredients]]
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| − | [[Category:Grain]]
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| − | [[Category:Malt]]
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| − | [[Category:Barley]]
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| − | [[Category:Specialty malt]]
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| − | [[Category:Steeping grains]]
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| − | [[Category:Roasted malt]]
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| − | {{maltSummary
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| − | |potential=1.025
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| − | |color=500 SRM
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| − | |max=10%
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| − | |mash=No
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| − | |protein=13.2 %|coarseFineDiff=1.5 %
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| − | }}
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| − | '''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]].
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| − | ==Brewing with black patent malt==
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| − | | |
| − | ===General brewing information===
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| − | 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.
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| − | Black patent malt is also sold as a flour for easily measured color additions.
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| − | | |
| − | ===Beer styles===
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| − | 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]].
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| − | ==Commercial malt analyses==
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| − | This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
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| − | ===Briess===
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| − | {{maltAnalysis
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| − | |name=Black Malt WK
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| − | |source=Bries Malt & Ingredients Co.
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| − | |year=2006
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| − | |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.
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| − | |base=AMBA/BMRI recommended 6-Row Malting Barley varieties
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| − | |color=500 L
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| − | |moisture=6.0
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| − | |dbfg=70
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| − | |diastatic=None
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| − | |other=Also available in the form of a flour for adding color
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| − | }}
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| − | | |
| − | {{maltAnalysis
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| − | |name=2-Row Black Malt WK
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| − | |source=Briess Malt & Ingredients Co.
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| − | |year=2006
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| − | |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.
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| − | |base=AMBA/BMRI recommended 2-Row Malting Barley varieties
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| − | |color=500 L
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| − | |moisture=6.0
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| − | |dbfg=71
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| − | |diastatic=None
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| − | }}
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