JohnV3 Posted March 9, 2011 Posted March 9, 2011 I am about to embark on my first partial grain stout. I have heard choclate maltimparts more flavor than black malt. Any feedback from fellow brewers?
PB2 Posted March 10, 2011 Posted March 10, 2011 Choc' Malt and Black (Roast) Malt are made in much the same way. Black Malt is cooked further, to the point of catching fire. [devil] It's a bit like toasting a piece of bread just right or burning it. So, Choc Malt can be used in greater quantities without the risk of excess burnt charcters coming through. [biggrin]
Biermoasta Posted March 10, 2011 Posted March 10, 2011 Black Malt is cooked further' date=' to the point of catching fire. [devil'] [biggrin] So is black malt the same thing as roasted barley??
Kearnage Posted March 10, 2011 Posted March 10, 2011 No, roasted barley is not malted, that's the difference.
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