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Black Malt
Black Malt
Regular price
$2.20
Regular price
Sale price
$2.20
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Angry Bear Black Malt is produced in Knapton, North Yorkshire, UK. Black malt is produced by roasting kiln dried malt to temperatures of up to 240°C for slightly longer periods of time than regular Chocolate Malt. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
TYPICAL PROFILE
1300 – 1600 EBC. Heavily Roasted, provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour, less astringent and more friable than Roast Barley. No enzymatic potential.
TYPICAL BEER STYLES
Ales, Porters and Stouts
TYPICAL USAGE RATES
3-12% addition to mash tun with base malts.
| IOB EXTRACT 0.7MM DRY BASIS |
277 Min |
|---|---|
| EBC EXTRACT 0.2MM DRY BASIS |
73% Min |
| EBC COLOUR |
1300 – 1600 EBC (660-813 SRM) |
| MOISTURE |
4% Max |
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