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Black Patent Malt
What it does :
Black malt will add a dark brown to black color and sharp burnt flavor to your beer. You can use it to make Scottish Ales and Porters.
What it is:
This is a barley malt that is 500-600 Lovibond in color. It is roasted for 2 ½ hours, with heat gradually applied to reach a final temperature of 400-420 F (205-215 C). The goal is to achieve a darker color than chocolate malt. It contains no enzymes and little fermentables, and therefore does not require mashing.
Black malt can be up to 5 percent of your grist.
Because little starch conversion is possible, it is ready for you to steep in 150 F (60 C) water for 20-30 minutes before adding to the boiling wort.
Related LinksMalt Extract Gravity and Color
Final Gravity Prediction
Brewing Process Efficiency