Black Malt - Crisp Maltings

Black Malt – Crisp Maltings

Also known as Patent Malt, Crisp Black Malt is the darkest roasted malt in the range — kiln-roasted to near-carbon levels for very deep colour and a layered roast character. Despite its intensity, it brings more than just shade: coffee, liquorice, subtle berry notes, and a gentle tartness that adds real complexity to dark beers.

Best used sparingly. At 1–2% it adds dramatic colour with minimal flavour impact; push to 3% for a full roast presence. A precision tool for any dark beer brewer.

Technical details

• Colour: 1100–1485 EBC
• Flavour: Coffee, liquorice, smoky, currant
• Usage: Up to 3% of grain bill
• Best for: Imperial Stout, Oatmeal Stout, Porter, Black IPA, Schwarzbier, Brown Ale
• Substitutes: Roasted Barley, Weyermann Carafa® III Special, Crisp Chocolate Malt

Brewer's notes

A 1–2% inclusion adds dramatic colour with minimal flavour change — great for dialling tone in pale grists. Sprinkle on top of the mash or add at sparge to push colour without adding roast character to the body of the beer.