black malt

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I suppose you could use roasted but they are different. Black malt almost has a burnt taste to it, at least to me. Roasted tastes more like coffee. I wouldn't use chocolate because I think it adds a very distinct flavor that may be out of place in whatever recipe you are brewing. YMMV!
 
If it is only a small amount then I think you could try chocolate malt. I use it instead of black malt as I prefer it, but then each one to his own. :cheers:
 
The small amounts are probably for colour adjustment.
In inceasing amounts; as has been pointed out, it will give burnt/coffee notes.

I've used very small amounts in 'from the book' recipes for colour.
The ony brew I used a 'good portion' in was a RIS that I've yet to taste.

ATB
 
GW does say that the black malt is only included for colour, and can be omitted without affecting the quality of the beer :thumb:
 
somewhere a long time ago I read that you can just oven bake your pale to make mild, brown, chocolate or black malt; time and temperature being the key.

mild/amber malt 160 for 20-25 mins, not a prefect solution but close enough leave it a little longer for brown malt

pump up the heat 180 for chocolate and even higher 200 for black.

useful if you have run out of required grains.

Obviously depends on whether the grain is crushed and the oven you have, you will have to experiment with what you have
 
You could also try playing around with the carafa family of malts. Carafa type I, II & III and also Carafa special type I, II & III all deliver the colour but with subtle differences in flavour profile that are very different to the traditional varieties.
 
I used black malt for the first time in GW's Gales festival mild last week, there was 245 grams in a 19 ltr brew :idea:

The colour is very dark indeed, EBC= 140

Taste from the sample jar was good though :whistle:
 
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