A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts.
Roasted Malt
|
Moisture
% Max. |
Color °L
|
Protein
Total Max. |
Extrac
FG Min. |
Usage
Rate % |
Patent Malt
|
5.0 |
470-560 |
|
69.5 |
1-10
|
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