Black Malt is produced by roasting well modificated pilsner malt. Final temperature is more than 200˚C. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low.
Black Malt is used in dark beers like stouts and porters, mainly for its strong coloring ability. Normally portions 1-2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.
|extract fine||% dm||min. 77|