Created through an exclusive evaporative process, Dingeman’s De-bittered Black malt contributes the same color characteristics as Black malt, but with less astringency in the flavor profile. De-Bittered Black malt provides darker aroma and hues while imparting a smoky/burnt flavor to dark beers.
Roasted at high temperatures, Belgian Chocolate is produced from high-nitrogen malt and "Chocolate" refers primarily to the malt's color and not its flavor. Depending on the amount used, Belgian Chocolate lends aroma, a deep red color, and a nutty/roasted taste to a variety of beer styles depending on the amount specified in the malt bill. Added to recipes in small percentages, the dark roasted malt will typically be utilized as a color corrective.
Unique de-husked roasted barley malt adds aroma, color and body, with a mild. smooth flavor. Carafa Malts have become a favorite among craft brewers for Stouts, Porters, Schwarzbiers, Bocks, Imperial styles and other styles of darker beers requiring less bitterness.
Unique de-husked roasted barley malt provides aroma, color and body, with a mild, smooth flavor. By removing the husk, the maltsters have created malt designed to deliver full flavors without the acridness produced by the husk. Like the other Carafa’s, Carafa II has become a favorite among craft brewers for Stouts, Porters, Schwarzbiers, DoppleBocks, Imperial styles and any other variety of darker beers, especially in styles requiring less bitterness provided by the grain.
Unique de-husked roasted barley malt adds aroma, color and body, with a mild. smooth flavor. Like the other Carafa’s, Carafa I has become a favorite among craft brewers for Stouts, Porters, Schwarzbiers, Bocks, Imperial styles and any kind of darker beer where less bitterness is desired.
Raw unmalted barley is roasted until it reaches its characteristic intense color. In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout. Flavor contributions: coffee, intense bitter, dry.
Roasted malt suitable for dark ales and stouts, UK Chocolate Malt produces deep flavors and aromas of chocolate and roast coffee. For correcting wort color, UK Chocolate malt may be used in small amounts to create the right hue in various styles of beers such as Reds, Scottish, Ambers while imparting a hint of roast in the finished beer.
Black (Patent) Malt produces dry roasted flavors and aromas from sharp to neutral depending on the amount specified in the malt bill. For creating beers in hue from dark brown to black, Black Patent can add slight color correction due to smaller percentages in the grist to deeply opaque from higher proportions, approximately 1 – 3% to enhance color or up to 10% in Stout and Porter to improve the overall flavor profile.
Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker roasted malt. Small quantities can be used to add color to dark beers. Larger quantities will add strong flavor and color, excellent in porters and stouts.
Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ingredient for traditional porters.
As a substitution for standard Chocolate Malts, roasted wheat malt contributes improved coloration in darker ales and wheat styles. Chocolate Wheat contributes intensified aromatic qualities to Dunkelweizen and Weizenbock. Brew and Grow recommends adding Chocolate wheat to the grist in amounts ranging from 1 – 5% of the malt bill.
Chocolate Rye enhances and adds roasted aroma to dark, top-fermented beers, providing a uniquely rye quality to the finished beer, especially in beers with malted rye as a major percentage of the overall malt bill. In small percentages, Chocolate Rye improves color correction. Brew and Grow recommends amounts in the malt bill ranging from 1 – 5%.
Kilned to a color rating of 25 – 30 L, Victory imparts warm toasted flavors to beers and depending upon amounts employed, will add deep golden to light brown hues. With flavors noted as toasty, biscuity, bread being baked, nutty and clean, Victory Malt proves well suited for Nut Brown ales and darker styles.
The classic grain associated with stouts, Roasted Barley is produced from unmalted 2 - Row barley. Roasted at high temperatures to color ratings of 300L, the grain imparts dry, acrid bitterness while providing roast and coffee flavors to the finished beer. The roasted grain is often utilized to adjust color in lighter hued beers.
Producing no bitter, astringent or dry flavors, Midnight Wheat starts slightly sweet with hints of roasted flavor while finishing exceptionally clean, subtle and smooth. The dark wheat malt may be used in any recipe calling for de-bittered black malt.
When specified in higher percentages, the chocolate flavor of the malt proves quite complementary in Porters, Stouts, Brown ales, Dunkels and other styles of dark beer. Providing flavors described as rich roasted coffee and cocoa, the malt may be utilized to augment color and/or supply color correction to a variety of beer styles.
Designed as Bitter-less Black Malt, BlackPrinz delivers subtle, smooth flavor without tannic, astringent, dry flavors or aftertaste in the finished beer. Delivering delicate, clean, mild, roasted malt flavor, the grain produces dark brown to black tones depending on the amount specified in the recipe.
Black (Patent) Malt produces dry roasted flavors and aromas from sharp to neutral depending on the amount specified in the malt bill. For creating beers in hue from dark brown to black, Black Patent can add slight color correction due to smaller percentages in the grist to deeply opaque from higher proportions, approximately 1 – 3% for color with little to no flavor or up to 10% in Stout and Porter.