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Black

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Malt Type: Roasted
Grain Origin: United Kingdom
Wort Color: 580-630 °Lovibond (1546.3-1679.7 EBC)
Protein:  
Moisture: 3.0% max.
Extract (dry): 75% min.
Diastatic Power:  
Usage: 10% max.

William Crisp Black Malt is roasted specialty malt. This dark malt is used in smaller quantities to add color. Flavor contributions are very subtle when used in smaller amounts. Black Malt is well suited for Stouts, or even as a malt to modify color on a Schwarzbier




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