Black Malt | Viking Malt
Viking Malt
Black Malt is produced by roasting pilsner malt. Final temperature is more than 200˚C. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low.The flavor of Black Malt is harsh but less acrid than that of roasted barley. Burnt and smoky flavors are strong. | Color: °EBC 1400
Kundrecensioner
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Write a review, click HERE!Black Malt is produced by roasting pilsner malt. Final temperature is more than 200˚C. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low.
The flavor of Black Malt is harsh but less acrid than that of roasted barley. Burnt and smoky flavors are strong.
BEER STYLES: Stout, Porter
RECOMMENDED USAGE LEVELS:
- 1-2% - Give a remarkable increase in color without significant change in flavor.
- 10% - Max
| Type | Roasted |
| Manufacturer | Viking Malt |
| °EBC | 1400 |
| °L | 526 |
| Country | FINLAND |
| Grain | BARLEY, may contain WHEAT |
| Best before | Unmilled malt 12 months. Crushed malt 6 months from packing date |
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