Black Malt (Bairds)

Please read the grain ordering instructions before placing an order.

EBC 1300+ (Steep): Flavour is more intense than Chocolate malt.
Adds a strong burnt coffee flavor - suitable for stouts and porters. Substitute (along with Roast Barley) for Farbmalz.

Black Malt, sometimes loosely described as Roasted Malt, is used in the production of very dark beers. The flavour, as might be expected, is a more intense version of Chocolate malt and because of its colour and flavour needs to be used with care. Roasting is similar to Chocolate malt but higher final temperatures in the region of 200°C are used. Again because no saccharification stage is used the flavours are due to pyrazines and pyrroles.