Newbie ???

[wheat]

Hey all,
I've been looking at several recipes and needed to know is there a difference between black malt and black patent?
Thanks in advance
Lane

[BillyBock]

Lane: Here is what I have from "The Brewmaster's Bible" by Stephen Snyder including a description of black barley as well.

Black Barley - Roasted unmalted barley... a much darker form of roasted barley...provides sharp, dry stout flavor. Drier than black patent or chocolate... color 500-550+ SRM

Black Patent Malt (Black Malt) - Malted barley roasted at very high temperatures...generally not used for its aroma, which is very aggressive...large amounts add black color and a charcoal/burnt/smoky or nutty taste that is less dry than roasted barley...Color 475-550 SRM

I've also heard (and don't know the validity) that some black malt is dehusked whereas black patent isn't which would tend to give it a smoother flavor.

Hope this helps.

v/r
Bill