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Black Malt is used in the production of very dark beers or simply darkening beer colour by applying a small amount during the sparging process. The flavour, as might be expected, is a more intense version of Chocolate malt with a notable artigency to its character.
Colour (EBC/SRM Units): 1100 – 1400 °EBC
Total Nitrogen/Protein, dry: <1.85% max