Merk: Pauls Malts
Pauls Malt Black Bear - Black Malt
Beschrijving
Identical in flavour with high end chocolate malt, but higher in colour.
How it's made: 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.
Profile: 1300 – 1600 EBC. Heavily Roasted, provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour, less astringent and more friable than Roast Barley. No enzymatic potential.
Beer Styles: Ales, Porters and Stouts.
Typical Usage Rate: 3-12% addition to mash tun with base malts.
Pauls Malt Tech Specs IOB
How it's made: 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.
Profile: 1300 – 1600 EBC. Heavily Roasted, provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour, less astringent and more friable than Roast Barley. No enzymatic potential.
Beer Styles: Ales, Porters and Stouts.
Typical Usage Rate: 3-12% addition to mash tun with base malts.
Pauls Malt Tech Specs IOB
