Description
Black Malt – Bairds
Black malt provides intensely dark colour and acrid, ashy, roasted undertones to the flavour of beer. Kilned at temperatures up to 250°C (482°F), higher than Chocolate Malt, which results in flavours and colours that resemble a more intense chocolate malt. Black malt will produce a sharp roasty flavour at high percentages of grist composition. Lower grist percentages will add reddish colours with slight roasty notes.
Flavours and characteristics
Imparts strong burnt coffee, burnt, acrid flavours. Colours are dark and black.
Usage
Up to 3%
Colour
°L: 407 – 480
Beer styles
Stouts, Porters and very dark beers
Possible substitutes
Carafa Special III Malt – Weyermann
BlackPrinz Malt – Briess
Recipes
Need inspiration? Visit our recipes page.
