BLACK PATENT 1 LB
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500-600° L. Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother 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. Ideal for sweet stout and robust porter. Also called Black Malt.