Black Malt originates from a low modified Lager/Pilsen malt. The malt is roasted in a revolving roasting drum and temperatures of 230 C may be used. The main process difference between Black Malt and Chocolate Malt is in duration of roasting. Target colours of 1450 EBC can be achieved. Enzymes are destroyed in the process and extract level is markedly lower than conventional malt. It is essential that charring does not take place as this would result in excessive loss in extract and loss of colour. Black Malt is used in stouts to improve flavour and colour, the flavour being a more astringent flavour than that imparted by other coloured malts.
Boortmalt is the 5th largest producer of Malt in the World and the 2nd in Europe. They have a wide range of white, coloured and speciality malts. Boortmalt supplies the needs of any brewer or distiller and can deliver their products in quantity, year round, anywhere in the World.
La información presentada aquí fue adquirida por UL desde el productor del material. UL hace un esfuerzo considerable para asegurar la exactitud de estos datos. Sin embargo, UL no asume responsabilidad por los valores de los datos y alienta firmemente a que tras la selección final del material, los puntos de los datos sean validados con el proveedor de la materia
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