Beer Making
Roasted malts are used both for flavour and colour. They are produced by roasting pale or lager malts in revolving drums at various temperatures and for differing durations to achieve the desired characteristics.
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Black Malt
from £1.70
This is made in much the same way as Chocolate malt except that the darkening of the malt is allowed to proceed much further before the grain is quenched. The high temperature involved destroys all the enzymes and some of the starch contained in the malt, leaving black malt with no diastatic activity and little fermentable extract. It is used to add flavour and colour to porters and stouts.
United Kingdom
Colour 1400 EBC Maximum Percentage 10%
