Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Available pack sizes
Black Malt is our darkest roasted malt. It imparts a strong roasted character and can be used in very small amounts to add a darker colour to beers. Notes of burnt coffee and high cocoa chocolate can be achieved.
Applications:
Inclusions of these product can range from 1-6% to add high amounts of colour and flavour. When used in higher ratios, the low extract and fermentability need to be accounted for to ensure the beer finishes with the correct mouthfeel.
Suitable beer styles include Mild, Bitter, Ales, IPA, Brown Ale, Stout, Porter.
Dark brown/black colour with burnt toast, charcoal, dry, bitter flavours.
Typical Analysis:
