Simpson’s English Black Malt
Finest malts from the British Isles. Black Malts are made by roasting malted barley at a higher temperature than that used to produce Chocolate Malts. This also makes it different from roasted barley which uses unmalted barley. This creates a sharp, somewhat tart roasted flavor and deep black color, with a smoother, less dry flavor than roasted barley.
Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color with a tan to brown head. Ideal for just about anything black and roasty such as sweet stout or robust porter.
500-600°L
