Black Isle – Black Malt

Our black malt is produced by roasting kiln-dried malt at temperatures of up to 240°C, for somewhat longer periods than standard chocolate malt. Water is used to extend roasting time and for quenching and cooling to prevent scorching. Black Isle black malt is ideal for intensely dark beer styles. It gives your beer a dry roasted cocoa bean flavour and is less astringent and more friable than roasted barley. It has no enzymatic potential. This malt is produced at our malting facility in Knapton, North Yorkshire. Perfect for porters and stout beers.