Black Malt
A malt roasted at very high temperatures for maximum colour, with minimal enzymatic activity. At low rates it adjusts colour with little effect on flavour; at higher rates it adds strong roasted and slightly bitter notes.
- Colour
- 1000–1200 EBC
- Best for
- Dry Stout, Imperial Stout, Schwarzbier
- Usage rate
- Up to 5%
- Packaging
- 25 / 50 kg bags, big bags
- Shelf life
- Up to 24 months
Typical parameters
| Parameter | Value |
|---|---|
| Moisture | 4.5% max. |
| Extract (fine grind, dry basis) | 72.0% min. |
| Colour | 1000–1200 EBC (375–450 °L) |
| pH | 5.1–5.5 |
