Crisp – Black Malt- per kg

Crisp Black Roasted Malt

Crisp Black Malt is produced by roasting kilned malt at the highest temperatures, just below the point of combustion. This intense process ensures the complete carbonisation of the grain’s sugars, resulting in a malt that provides a near-opaque blackness to the wort. Unlike Chocolate malt, Black Malt is characterised by its sharp, acrid, and smoky profile, offering a clean, roasted bitterness without the smoother “sweet” chocolate notes. It is highly effective for colour adjustment in smaller quantities or for providing the characteristic “dry” finish in traditional Irish Stouts. When used judiciously, it adds a sophisticated roasted complexity that cuts through the sweetness of high-gravity beers.

Key Benefits

• Maximum Colour: The highest EBC rating available, providing an intense black hue at very low inclusion rates.
• Sharp Roasted Character: Delivers bold flavours of espresso, charcoal, and bitter cocoa.
• Antioxidant Properties: Roasted compounds can aid in the shelf-life and flavour stability of dark beers.
• Clean Bitterness: Provides a refreshing, dry roasted bite that balances residual malt sugars.

Applications

• Brewing: Primary colourant and flavouring for Irish Dry Stouts, Porters, and Black IPAs. Used in very small amounts (1-2%) to darken Milds or Brown Ales without adding significant flavour.
• Distilling: Used in specialist spirit washes to introduce a smoky, “charred” cereal note to the distillate.
• Winemaking: Can be used in “Malt Wines” to provide an intense dark colour and a wood-like, tannic bitterness to the base.
• Cider Making: Utilised in “Speciality Graff” to create very dark, stout-like hybrids with a sharp, roasted counterpoint to apple sweetness.

Typical Usage

• Rate: 3% to 10% for Stouts and very dark beers. 1% to 2% for colour adjustment in lighter styles.

Technical Data

• Moisture: 3.0% max
• Extract (Dry Basis): 70.0% min
• Colour: 1200.0 – 1450.0 EBC
• Crystallisation: 0% (highly roasted, non-glassy)

Storage and Handling

Store in a cool, dry area (below 20°C) and away from direct sunlight. Ensure the storage environment is free from pests and strong odours, as the porous roasted grain can absorb environmental taints. Keep bags tightly sealed to prevent moisture absorption. Best used within 12 months.

Summary

An intensely roasted malt that provides a powerful coffee and charcoal profile alongside maximum colour depth, essential for crafting authentic stouts and dark ales.