Crushed Black Malt

Black malt (also known as Patent Black Malt) is one of three main dark grains used to brew dark beers. It does not have the panache of Chocolate Malt or Roast Barley (partly due to its name) but it is important to brewing not only dark beers but also adding colour and complexity to other styles. The flavour of black malt is of moderate roast and a combination of coffee, bitter chocolate and an acidity. Too much use of it can overpower a beer but used alongside other malts it can be very characterful. Unlike roasted barley, black malt also adds colour to beer foam/head which can produce an interesting appearance.

Black Malts are made by roasting malted barley at a higher temperature than that used to produce Chocolate Malts. This also makes it different from roasted barley which uses unmalted barley. This creates a sharp, somewhat tart roasted flavour and deep black colour, with a smoother, less dry flavour than roasted barley.

Small percentages add reddish colour to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavour and aroma and black colour with a tan to brown head. Black malt can be used for just about anything black and roasty such as a sweet stout or robust porter. Black malt primarily gives a highly roasted flavour, that carries some bitterness and acidity. But it can also show a deep fruity character reminiscent of currants, blackberries or sultanas.

It gives deep contrast to a round malty beer by giving it some punch, without being prominent. Most importantly, even in very small quantities, it provides a drying quality that brightens up the finish of any beer.