Description
Identical in flavour with high-end chocolate malt, but higher in colour. We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Black malt is produced by roasting kiln-dried malt to temperatures of up to 240°C for slightly longer periods of time than regular Chocolate Malt. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
Color(ASBC) 660-815
Extract FG 73% Min
Moisture 4% Max
Usage Rate 3-12%
Brand
Pauls Malt
Additional information
| Weight | N/A |
|---|---|
| Malt | Whole, Crushed |
