Black Patent Malt a.k.a. Black Malt
The blackest, sharpest roasted malt.
What it tastes like
Black Patent is the darkest, most aggressively roasted of the standard malts — sharp burnt-toast bitterness, intense coffee, and a touch of acrid edge. Used in tiny amounts (typically 1-3%) for color adjustment and to deepen porter and stout character. Heavier doses produce schwarzbier and traditional black IPAs.
Best in these styles
For brewers — technical profile
Color (Lovibond)
500–600 °L
Color (EBC)
1000–1300
Max Use
5% of grain bill
Diastatic Power
None
Where to source
Maltsters that produce or distribute this grain:
History
Patented in 1817 by Daniel Wheeler in London. The 'Patent' in 'Black Patent' refers to the Wheeler patent for the high-temperature kiln that made the malt possible.