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Black (Patent) Malt

The darkest roasted malt, used in small amounts for black colour and a sharp, dry roast.

What Black (Patent) Malt is

Black or patent malt is barley malt roasted to the darkest degree, developing an intense, sharp, almost acrid roast character. It was patented in England in the early 19th century as a way to colour beer darkly with a small addition.

Because its flavour is so harsh, it is used sparingly, often just to adjust colour or add a final dry, roasty edge to a porter or stout. Dehusked versions give the colour with a smoother, less astringent character.

Colour and flavour

Colour: 500 to 600 degrees Lovibond. Malt colour is measured in degrees Lovibond, or the metric EBC, and is a rough guide to flavour intensity as well as to the shade the malt lends the beer.

Flavour and character: Very sharp, dry, burnt and acrid roast; mostly used for colour..

How much to use

Typical proportion of the grist: Typically 1 to 5% of the grist. Adjust to taste and to the style you are brewing; the figures here are a starting point, not a rule.

Black (Patent) Malt is a roasted malt. It is added to the mash or steeped for colour and roast flavour; a little goes a long way, so it is weighed carefully. It is central to styles such as Porter, Imperial Stout and Schwarzbier, where it does much to define the flavour and colour, and it can be used in smaller amounts in many other beers. As with any grain, the right amount depends on the beer you are building, so treat the proportions here as a tested starting point rather than a fixed rule.

Related

Sources: BJCP Beer Style Guidelines · How to Brew (John Palmer), malt reference