Finest malt from the British Isles. - intense, rich and dark

Black Malts are made by roasting malted barley at a higher temperature than that used to produce Chocolate Malts.

The Ideal malt for just about anything black and roasty such as sweet stout or robust porter. 500-600°L. IDEAL for Porter, London Brown Ale, Black hoppy beers and Black lager.

Our Black Malt is excellent for darkening beer colour without imparting too much astringency or roast characteristics. The flavour is surprisingly neutral, with a clean dryness that makes it an incredibly versatile product.

Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color with a tan to brown head.

ebc 1433 TO 1990

Here's a solid stout recipe using Simpsons Black Malt as a key ingredient. This will produce a rich, roasty, full-bodied stout, suitable as a base for a dry stout, foreign export stout, or even a milk stout with some tweaks.

Classic Stout Recipe Using Simpsons Black Malt

Batch Size: 5 gallons (19 L)

Style: Dry Stout / Export Stout

OG: ~1.050

FG: ~1.010

ABV: ~5.2%

IBU: ~40

SRM: ~40+

Grain Bill

Note: You can tweak the chocolate/roasted malt amounts based on desired roast intensity. Simpsons Black Malt gives a cleaner roast with less acrid/burnt edge than roasted barley.

Hops

• Target IBU: 35–45

• 60 min: East Kent Goldings (or Fuggles) – 1.25 oz (~5% AA)

• Optional 15 min addition: 0.5 oz East Kent Goldings for a slight earthy/floral boost

Yeast

• Nottingham Yeast
  or

• Safale S-04 (Dry)
  

Mash Schedule

• Single infusion mash at 152°F (67°C) for 60 minutes

• Sparge as usual

Boil Time

• 60 minutes

Fermentation

• Primary at 65–68°F (18–20°C) for 10–14 days

• Cold crash if desired

• Bottle or keg to ~2.0–2.2 volumes CO₂

Optional Additions

• Lactose (1 lb / 0.45 kg) for a sweeter milk stout

• Coffee or cacao nibs post-fermentation for extra depth