Black Malt
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| Malt Type: | Roasted |
|---|---|
| Grain Origin: | North America |
| Wort Color: | 500 °Lovibond (1330 EBC) |
| Protein: | |
| Moisture: | 6.0% max. |
| Extract (dry): | |
| Diastatic Power: | 0 °Lintner |
| Usage: | 10% max. |
Briess Black is a dark roasted malt made from 2-row barley. It has a dry, roasted flavor that is slightly sharp but surprisingly neutral. It imparts dark brown to black color to wort, but unlike roasted (unmalted) barley, Black malt has little affect on the foam color of the finished beer. Briess Black malt can be used in small quantities (1-3%) to add color to any style beer with little or no flavor. It is typically used in higher quantities and often in combination with other roasted grains for darker beers like porters and stouts.
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