Debittered malt

I was under the impression that the point of debittered black was that it actually imparted very little flavor. I would think that many Black IPAs would utilize it for color (along with other dark beers) but I couldn't tell you any specifically.

Suppose it would contribute some roastiness though.

 

Firstly, I have no commercial beer recommendations for you.

You asked: “ …and is sure that debittered malt is predominate in the flavor.” When I have brewed with debittered malt I have used Weyermann Dehusked Carafa II. I have used very small quantities like 2 ounces for a 5 gallon batch. I am using this malt to add dark color with minimal (no?) astringency.

It seems to me that a commercial beer that utilized debittered malts would just have color and there would be little to no flavor/astringency that you would perceive from these particular malts.

Another option beyond debited malt is to use Sinamar (made by Weyermann).

Cheers!

 

most schwarzbiers and baltic porters would have debittered malts as well as many black ipas. Do you get Full Sail?...their black session would be a fairly widely distributed example.

 

Haven't heard of that so I looked that up. That's pretty cool. A little seems to go a long way. Easy way to get my Black IPA black as night... Thanks for sharing.

 

Go to a homebrew shop and chew on some kernals.

 

This is the right approach.

Let me also add Midnight Wheat as a candidate, or chocolate rye. No husk on wheat or rye.

 

Just so you know, Sinamar is not a malt, it is a liquid extract. Below is a description from the Williams Homebrewing website:

“Sinamar® natural beer coloring was patented by the Weyermann Company in Germany in 1902, and is a gluten free natural mashed coloring derived from debittered Carafa Special 11 black malt. It will help you create a dark beer with very little roast character. It is used in breweries in 67 countries today, and used to darken Dunkelweizens, Schwarzbiers, Bockbiers, Dunkel Lagers, Altbiers, Stouts, Porters, Red Ales, Brown Ales, and even Scotch Ales. If you are a beer drinker with any experience, you have consumed a beer colored with Sinamar.

Sinamar is currently popular with craft brewers in the United States making dark IPA styles, as it imparts natural malt darkness without most of the roast and bitter dark malt flavor components. Use 1 fluid ounce in 5 gallons of wort (add while cooling at the end of the boil) to add 5 SRM of color. 5 SRM is the difference between a pale blond beer and a dark golden beer. To turn a pale golden beer dark brown or almost black, add 3 to 4 ounces of Sinamar to 5 gallons.”

Cheers!

 

Another option is Malto-Ferm, even darker than Sinamar.

 

I have used Briess Midnight Wheat and Carafa Special (I, II, and III) to impart colors with minimal roasty bitterness. Briess also makes a malt called Blackprinz that will darken a beer without obnoxious roast levels. There is a Belgian debittered black malt that does the same. I have not used these last two.

I have also cold steeped roasted malts from various maltsers (Black Barley, Roasted, Black Malt, Chocolate Malt, whatever I had around) to have the same color and low roast effect. For my last brew, a dark mild, I decided to make it extra dark, mostly because I had 8 oz of chocolate malt that I want to use up because I won't be brewing for a while. I added 8 oz of the malt to a steeping sock in 1 quart of dechlorinated water and left it in the fridge overnight in a covered pot. The next day, after mashing my mild and running off, I added the strained liquid to the kettle. Worked exactly the way I wanted.

 

never done a side-by-side but would guess Dingeman's & Carafa special III would be close. They both would grind the husk off pre-malting. And similar to coffee, the deeper the roast, the less grain quality is noticeable and the more char/roast quality is left.