Black Malt

Black Malt. (blaek' mohlt')

Partly malted barley of moderate nitrogen content (1.5 percent), germinated for four to six days and kiln dried down to 2-5 percent moisture, then roasted at high temperature (~450 degrees F, 232 degrees C) for two to two and a half hours in a coke or gas-heated rotating drum.  It is used in small amounts in stouts and dark beers to which it contributes a dark color and burnt or carbonized flavor.  Because it contains no fermentable sugar, all solids extracted from it remain in the finished beer.

Syn: Black patent malt; patent malt; carbonized malt

See Also: Chocolate malt