This is straight from Ross at Craftbrewer.com
"Description:
Black Malt
EBC 1300+ (Steep): Flavour is more intense than Chocolate malt.
Adds a strong burnt coffee flavor - suitable for stouts and porters. Substitute (along with Roast Barley) for Farbmalz.
Complete specs available on request. Black Malt, sometimes loosely described as Roasted Malt, is used in the production of very dark beers. The flavour, as might be expected, is a more intense version of Chocolate malt and because of its colour and flavour needs to be used with care. Roasting is similar to Chocolate malt but higher final temperatures in the region of 200C are used. Again because no saccharification stage is used the flavours are due to pyrazines and pyrroles."
"Description:
Roasted Barley
EBC 1300 - 1500 (Steep): Used in the production of dry or bitter Stouts & other
dark beers,or in small amounts for colour adjustment in lighter beers. This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours.
A different, slower roasting temperature profile is used but the final temperature is 220C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation.
Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3gms in 1 kilo of grist."
Info
here from CB - Carafa
