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Author Topic: black malt question  (Read 2171 times)

Offline gymrat

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black malt question
« on: October 29, 2012, 08:42:22 am »
I bought a pound of what I thought was Black Roasted Barley. I got to looking at it and it is Black Malt. It is Briess if that makes any difference. Would this be the same thing as black patent?
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Offline a10t2

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Re: black malt question
« Reply #1 on: October 29, 2012, 09:04:45 am »
Yes.
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Offline BrewingRover

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Re: black malt question
« Reply #2 on: November 01, 2012, 03:08:55 pm »
Quote from: a10t2 on October 29, 2012, 09:04:45 am
Yes.
Use it in something like this
http://byo.com/stories/recipeindex/article/recipes/114-stout/2155-sierra-nevada-stout-clone

I brewed something similar and it came out great. None of the ash that some people say they taste.
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Offline a10t2

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Re: black malt question
« Reply #3 on: November 01, 2012, 04:52:46 pm »
There's definitely a threshold for the ashy flavor. I don't pick it up below about 4-5% of the grist.
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Offline BrewingRover

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Re: black malt question
« Reply #4 on: November 01, 2012, 08:18:48 pm »
I think it might vary with maltsters, too. I've usually used English black malt.
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