Black Malt in the Kettle

[Rubix]

Hey Guys,

I'm putting together a Black Cherry Saison recipe and am hoping to get as little dark / roast malt character in it as possible. I came across an article on byo.com that suggested grinding black malt to a flour and then adding it to the kettle (about 6g / 19ltr batch). I'm just curious if anyone here has tried this or has any other preferred methods to get the colour without the associated flavours.

Cheers

 

[Bribie G]

Such a small amount should work fine. On the other hand if you are just looking for colour, try some Sinamar that's made from Weyermann roasted malt but has minimal flavour.

 

[QldKev]

Carafa Special has a very mild and smooth flavor, at 6g I don't think it would add much taste at all.

 

[manticle]

Cold steep overnight and add the liquid in.

 

[Rubix]

Cheers for the feedback guys.

Bribie - I had a look at the Sinamar but to get the colour I'm shooting for, I'd have to add about 850g which seems a bit excessive compared to the 10g of black malt I'd be adding to the kettle for the same result.

Manticle - Cheers for the reminder. I did read about this method a while back and forgot all about it.

 

[Dan Pratt]

Breiss ultrablack tint A-6000