Black malt, also called patent malt or black patent malt, is barley malt that has been kilned to the point of carbonizing, around 200 ?C. Black malt provides the color and some of the flavor in black porter, contributing an acrid, ashy undertone to the taste. In small quantities, black malt can also be used to darken beer to a desired color, sometimes as a substitute for caramel color. Due to its high kilning temperature, it contains no enzymes.
Our house black malt is Joe White Roasted Malt.