A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts.
Typical Color L: 470-560
Flavor Contributions: Coffee, Intense Bitter, Dry
British malts are more modified than American, lending a fuller body. Muntons products are extremely popular in breweries throughout Europe and the United States.