The starting material for Black malt is the same as that for Chocolate malt, a low modified Pilsen malt. The main process difference between Black malt and Chocolate malt is in roasting time. The malt is roasted in a revolving roasting drum and temperatures of 230°C may be used. The object is to get a high level of colour as possible. It's important to avoid charring the product as this reduces both colour and flavour. At these relatively high temperatures it is easy "to go over the top" to give a charred and useless product. The grain is very close to its auto-ignition temperature and the roast must be sprayed with water during the process: 50 litres when the grain temperature is 150°C, 25 litres when the grain temperature is 180°C and 250 litres when it is 230°C. These sprays are immediately flashed off as steam and effect evaporative cooling of the charge. The final sprays drop the grain temperature to about 195°C at which temperature it may be discharged. If the grain is not properly cooled before discharge it is likely to ignite spontaneously on contact with air.

Target colours of 1450° EBC can be achieved. Enzymes are destroyed in the process and extract level is markedly lower than conventional malt.

Black malt is used in highly coloured beers and stouts to improve flavour and colour, the flavour being a more stringent flavour than that imparted by other coloured malts.

Notes:
1. All extracts are reported at mill setting 0.2mm.

2. IOB and ASBC values are included for guidance only and malts are supplied on the basis of EBC analysis.

3. "Hellige Neocomparator" determines colour values for worts derived from IOB and EBC mashing procedures. IOB colour values are expressed in terms of 5l5 ml mashes.