Bairds - Svartmalt
Black malt is typically used in the production of Porters and sweet Stouts. It is made in a similar fashion to amber and chocolate malt, with yet higher final temperatures in the region of 200°C. These kinds of temperatures are easily sufficient to denature all enzymes, so black malt contains little or no enzymatic power. The flavour, which derives from pyrazines and pyrroles (heterocyclic aromatic organic compounds) is sharp and can be acrid, so care is needed in its use because of its intense colour and flavour.
EBC: 1200-1500 (450-560L)