Newbie ???

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Newbie ???

Postby wheat » Sat Dec 28, 2002 4:56 am

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
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Description

Postby BillyBock » Sat Dec 28, 2002 5:14 am

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
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