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Black Barley

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Revision as of 21:22, 3 February 2010 by Fxhomie (Talk | contribs)
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Unmalted barley roasted at high temperature to create a dry, coffee-like flavor. Imparts the sharp, acrid flavor characteristic of dry stouts.

Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley

Origin US
Yield 55.0 %
Potential 1.025
Color 500.0 SRM
Max in Batch 10.0 %
Moisture 5.0 %
Protein 13.2 %
Coarse Fine Difference 1.5 %
Diastatic Power 0.0 %
Recommend Mash FALSE
Notes
Compare various malts with the Malts Chart