Black Barley
| Type: | Grain |
|---|---|
| Species: | Barley |
| Category | Roasted Malt |
Description
Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt.
Beer Styles Using: Stouts, Porters, Red Ales, Brown Ales, Porters, Scotch Ales, Dark Lagers
Commercial Examples: Muntons Roasted Unmalted Black Barley, Hugh Baird Black Roasted Barley, Briess Black Roasted Barley
Black Barley Brewing Values
These are the common ranges that we've seen with Black Barley over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
| SRM SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more » |
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400-530 SRM(297 - 393° Lovibond) |
|---|---|
| Diastatic Power Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing. |
|
| PPG PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected. |
27 ppg (1.027 SG) |
| Batch Max Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency. |
10% |
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