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.
For the production of dark styles with lighter hued head, Black Patent malt creates dark colored beer with little impact on foam color.
Often utilized with other varieties of dark roasted malts to achieve desired color, the malt provides darker hues without adding overpowering flavors. Black Patent may be specified with or without Roasted Barley for the production of Stouts, adding enhanced color and less intense Roasted Barley flavor or paired in tandem with Chocolate Malt to produce a Porter with less pronounced chocolate flavor notes.
Black Malt is not interchangeable with Roasted Barley.
Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties.
Use Rate: 1 – 10 %
Moisture: 6% Max
For an English Style Porter, specify a malt bill with 81.1% UK Pale Malt, 10.1% Mild Malt, 3.8% TF&S Crystal Malt 45L, UK Chocolate Malt 3.3% and 1.7% UK Black Malt. Hop with a British variety for a total of 40 – 50 IBU’s. Ferment the beer with Wyeast 1098 British Ale yeast. O.G. : 1.050.