A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts. Flavor contributions: coffee, intense bitter while contributing a smoother and less dry flavor than Roasted Barley. Small percentages can result in deep amber and red hues, while larger percentages contribute coal-black opaqueness.
Usage: 10% | Color: 530-700L