Debittered Black Malt
When it comes to their beers, homebrewers generally like more — more malt, more hops, more flavor. But sometimes, when it comes to beer ingredients, less is more. Debittered black malt is black malt with most of the husk removed prior to kilning. Less husk material means that it imparts less of the dark-grain bitterness and astringency of regular dark-roasted malts. And for some beer styles, less of a dark malt “edge” means a more satisfying brew.
A vast number of brewers, not just homebrewers, haven’t even heard of the stuff so don’t feel bad if you are in that number. Originally coming from Germany, this malt is used the world over. But how is debittered black malt different from “regular” black malt you ask? Debittered black malt has some unusual characteristics that black malt doesn’t possess. Actually, it not so much possesses different characteristics as lacks them.
A good part of the character of the roasted grain is supplied by the husk. Specifically, the husk is what provides nearly all the astringency and bitterness, and when it is darkly roasted, this character increases many times. Black malt has a lot of uses in brewing. (For examples, read my November 2007 BYO article on this malt.) However, there are a lot of beers out there that can use some tasty dark character without the drying bitterness that comes with most darkly-roasted malts. So how would we get the dark character we do want without the bits we don’t want? The easiest way is to use a malt from which that husk has been removed (or reduced) from the barley. In debittered black malt, the husk has been worn down substantially prior to kilning.
Weyermann Specialty Malting Company of Bamberg probably sells more debittered black malt than anyone else on the planet. Their labels, Carafa® Special I, II and III, have color ratings around 320 °L, 400 °L and 525 °L respectively. The flavors of Carafa® Special I , II and II go from chocolate to black malt as you increase from more lightly to more darkly roasted. Weyermann also sells “plain” (husked) versions of these malts, which they call Carafa® I, II and III (no “Special”).
All Carafa® malts are made from German-grown 2-row spring barley and Weyermann describes the process of dehusking as akin to rice polishing — making brown rice into white rice — as the grain is worn down from the outside in. They do make a note of leaving about 40% of the husk intact. After much experience and research, it was found that leaving any less husk would allow the kernel to be damaged during kilning.
Dingemans malting also produces a debittered black malt. Malted from Prestige barley (a European 2-row variety), their malt is rated at 525–600 °L.
Liquid Debittered Black Malt
Debittered black malt also comes in liquid form. As you no doubt recall, the German Reinheitsgebot did not allow anything other than malt, hops, yeast and water in German beers. If German brewers wanted to adjust the color of a finished beer, and remain in compliance with the Reinheitsgebot, they couldn’t have just added caramel color, as brewers around the rest of the world commonly do. They would have needed to use malt, or something derived from malt.
So, in 1903, Weyermann began making an extract of their dehusked malt. This product was called SINAMAR®, a name derived from the Latin sine amaro (without bitterness), and is a jet black liquid used for color adjustment. (It’s actually fermented, so it’s a beer.) It’s color rating is around 3,000 to 3,200 °L, so it only takes a little to change a beer’s color substantially.
How much, exactly, do I need to add? It’s simple. To raise the color of 5.0 gallons (19 L) of beer by 1 SRM, you will need to add approximately 5 g (0.17 oz.) of SINAMAR®. For example, if you wanted to add 20 SRM you would need 20 x 5 g = 100 g (3.5 oz.) of SINAMAR®.
(For more on SINAMAR® and the uses of liquid malt color extracts, see Horst Dornbusch’s article on it in the May-June 2005 issue of BYO.) Briess also makes a malt coloring agent called Maltoferm. This product, available as a liquid or powder, is a malt extract made from their “regular” black malt.
When to Debitter
Debittered black malt is most popular in German-style beers, where it adds color to bocks, Munich dunkels and other dark lagers. In these beers, a dark color — and in some cases, a roasty flavor — is desired, but the bitterness and astringency from a darkly-roasted, husked malt would be detracting. If there is a style of beer that screams for the use of debittered black malt, it is schwarzbier. In this beer, a dark color is desired, but little or no roast flavor and certainly no dark grain astringency. (See the May-June 2007 issue for more on schwarzbiers.)
Some brewers may also wish to smooth out certain English-style dark beers, such as brown ales, porters or stouts, by substituting a debittered black malt for the regular black malt. But before you run to your recipe book and write “debittered” in front of every instance of black malt, keep in mind that a little husky bitterness and astringency is a good thing in certain beers. Finally, there’s no reason that you couldn’t combine black malt and debittered black malt, in a recipe that called for one or the other, to add a little complexity to the brew.
Recipes
Debittered black malt is most popular in Germany, and two of the four clone beer recipes in the recipe section are from Germany — Ettal Curator Doppelbock and Schneider Aventinus, a weizenbock. Since BYO recently published an article on schwarzbiers, I skipped that style and picked a couple beers that homebrewers might not think about when they think about debittered black malt — Dragon Stout from Jamaica and St. Bernardus Abt 12, the 60th Anniversary version. Enjoy!
Dragon Stout clone
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.016 IBU = 35 SRM = 74 ABV = 7.5%
Ingredients
12 lbs. (5.4 kg) pale malt (6-row)
14 oz. (0.40 kg) crystal malt (75 °L)
0.75 lbs. (0.34 kg) Simpsons debittered black malt
1.75 lbs. (0.79 kg) corn sugar
2.0 oz. (57 g) SINAMAR®
11 AAU Yakima Magnum hops (60 min.) (0.67 oz./YY g of 16% alpha acids)
Wyeast 2112 (California Lager) yeast
Step by Step
Mash grains at 153 °F (67 °C) for 60 minutes. Boil wort for 120 minutes, adding hops with 60 minutes left in boil. Add sugar for final 15 minutes. Ferment at 70 °F (21 °C). Condition at 58 °F (14 °C) for 2 weeks. Add SINAMAR® when kegging or bottling. (Use 0.75 cups corn sugar for priming.)
Dragon Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.077 FG = 1.016
IBU = 35 SRM = 74 ABV = 7.7%
Ingredients
5 oz. (0.14 kg) pale malt (6-row)
14 oz. (0.40 kg) crystal malt (75 °L)
0.75 lbs. (0.34 kg) Simpsons debittered black malt
1.75 lbs. (0.79 kg) corn sugar
2.0 lbs. (0.91 kg) Briess Light dried malt extract
5.5 lbs. (2.5 kg) Briess Light liquid malt extract (late addition)
2.0 oz. (57 g) SINAMAR®
11 AAU Yakima Magnum hops (60 min.) (0.67 oz./YY g of 16% alpha acids)
Wyeast 2112 (California Lager) yeast
Step by Step
Place crushed grains in a nylon steeping bag. In a large kitchen pot, steep grains in 3.0 qts. (2.8 L) of water at 153 °F (67 °C) for 45 minutes. While steeping, begin heating 2.0 gallons (7.6 L) of water to a boil. After steep, place bag in colander over brewpot. Pour “grain tea” through bag (to strain out “floaties”), then rinse bag with 1.5 qts. (~1.5 L) of 170 °F (77 °C) water. Bring brewpot to a boil, then stir in dried malt extract. Add hops and boil wort for 60 minutes. Stir in liquid malt extract for final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate well. Pitch yeast and ferment at 70 °F (21° C). Condition at 58 °F (14 °C) for 2 weeks.
Klosterbrauerei Ettaler Curator clone
(5 gallons/19 L, all-grain)
OG = 1.086 FG = 1.022 IBU = 56 SRM = 37 ABV = 8.3%
Ingredients
14 lb. 4 oz. (6.5 kg) Munich malt (20 °L)
4 lb. 12 oz. (2.2 kg) Munich malt (10 °L)
11 oz. (0.31 kg) Carafa® Special III malt
14 AAU Yakima Magnum hops (120 min.) (0.88 oz./25 g of 16% alpha acids)
White Labs WLP833 (German Bock) yeast
0.75 cups corn sugar (for priming)
Step by Step
This is a three mash system. Mash in cold with 2–2.5 qt./lb. (4.2–5.2 L/kg) water. Bring up to 95 °F (35 °C) with direct heat. Pull a third of the mash, boil for 30 minutes. Add back to main mash to bring temperature up to 131 °F (55 °C). Repeat the decoction. Add back to main mash, which should be at 146 °F (63 °C). Repeat decoction, boil longer than first two decoctions. Add back to main mash to raise temperature to 166 °F (74 °C). Let stand a few minutes then move on to lautering and sparge. Wort boil time is 120 minutes. Ferment at 50 °F (10 °C). Lager at 30 °F (-1.1 °C) for four to five months.
Klosterbrauerei Ettaler Curator clone
(5 gallons/19 L, countertop partial mash)
OG = 1.086 FG = 1.022
IBU = 56 ABV = 8.3%
Ingredients
3 lb. 5 oz. (1.5 kg) Munich malt (20 °L)
11 oz. (0.31 kg) Carafa® Special III malt
10 lbs. (4.5 kg) Munich liquid malt extract
16 AAU Yakima Magnum hops (60 min.) (1.0 oz./28 g of 16% alpha acids)
White Labs WLP833 (German Bock) yeast
0.75 cups corn sugar (for priming)
Step by Step
Put crushed grains in a large nylon steeping bag. Heat 5.5 qts. (5.2 L) of water to 163 °F (73 °C) and pour into your 2.0-gallon (7.6-L) cooler. Slowly submerge grain bag, then open the bag and use a large brewing spoon to ensure that grain mixes completely with the water. Let mash rest, starting at 152 °F (67 °C) for 45 minutes. While mash is resting, heat 0.75 gallons (2.8 L) of water to 152 °F (67 °C) in your brewpot. Also heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot.
Recirculate your partial mash wort by drawing off a pint or two of wort from the cooler and returning it to the top of the mash. Repeat until wort is clear or 3 quarts (~3 L) have been recirculated. Next, run off entire first wort and add to the hot wort in your kettle. Stir 180 °F (82 °C) water into grains in cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off wort as before. Bring wort to a boil, then turn off heat and stir in roughly a third of the liquid malt extract. Resume heating, add bittering hops and boil for 60 minutes. Stir in remaining liquid malt extract with 15 minutes left in boil.
After the boil, put a lid on your brewpot and cool the wort (either in a cold-water bath in your sink or with a wort chiller). Cool until the side of the brewpot no longer feels warm. Rack cool wort to fermenter and top up to 5 gallons (19 L) with cool water. Aerate and pitch yeast. Ferment at 50 °F (10 °C). Lager in secondary at 30 °F (-1.1 °C) for 4–5 months.
Schneider Aventinus clone
(5 gallons/19 L, all-grain)
OG = 1.073 FG = 1.018
IBU = 10 SRM = 21 ABV = 7.1%
Ingredients
8.75 lbs. (4.0 kg) wheat malt
4 lb. 6 oz. (2.0 kg) Pilsener malt
1.5 lbs. (0.68 kg) CaraMunich® malt
0.33 lbs. (0.15 kg) Carafa® Special I malt
3 AAU Hallertau Hersbrucker hops (60 mins) (0.75 oz./21 g of 4% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) yeast
1.25 cups corn sugar (for priming)
Step by Step
Employ a triple decoction mash. Mash in cold with 2–2.5 qt./lb. (4.2–5.2 L/kg) water. Bring up to 95 °F (35 °C) with direct heat. Pull a third of the mash, boil for 30 minutes. Add back to main mash to bring temperature up to 131 °F (55 °C). Repeat the decoction. Add back to main mash, which should be at 146 °F (63 °C). Repeat decoction, boil for 45 minutes to an hour. Add back to main mash to raise temperature to 166 °F (74 °C). Let stand a few minutes then move on to lautering and sparge. Wort boil time is 60 minutes. Ferment at 60 °F (16 °C). Condition in secondary for three to four weeks at 42 °F (5.6 °C).
Schneider Aventinus clone
(5 gallons/19 L, extract with grains)
OG = 1.073 FG = 1.018
IBU = 10 SRM = 21 ABV = 7.1%
Ingredients
2.0 oz. (57 g) wheat malt
1.0 oz. (28 g) Pilsener malt
1.5 lbs. (0.68 kg) CaraMunich® malt
0.33 lbs. (0.15 kg) Carafa® Special I malt
3.0 lbs. (1.4 kg) dried wheat malt extract
5.5 lbs. (2.5 kg) liquid wheat malt extract (late addition)
3 AAU Hallertau Hersbrucker hops (60 mins) (0.75 oz./21 g of 4% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) yeast
1.25 cups corn sugar (for priming)
Step by Step
Place crushed grains in a nylon steeping bag. In a large kitchen pot, steep grains in 3.0 qts. (2.8 L) of water at 152 °F (67 °C) for 45 minutes. While steeping, begin heating 2.0 gallons (7.6 L) of water to a boil in your brewpot. After steep, place bag in colander over brewpot. Pour “grain tea” through bag , then rinse bag with 1.5 qts. (~1.5 L) of 170 °F water. Bring brewpot to a boil, then stir in dried malt extract. Add hops and boil wort for 60 minutes. Stir in liquid malt extract with 15 minutes left in boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate well. Ferment at 60 °F (16 °C) and condition beer for three to four weeks at 42 °F (5.6 °C).
St. Bernardus Abt 12 60th Anniversary Edition clone
(5 gallons/19 L, all-grain)
OG = 1.103 FG = 1.017
IBU = 15 SRM = 37 ABV = 11%
Ingredients
10 lbs. (4.5 kg) Pilsener malt
3.0 lbs. (1.4 kg) Munich malt (10 °L)
1.0 lbs. (0.45 kg) aromatic malt
0.5 lbs. (0.23 kg) Carafa® Special III malt
3.0 lbs. (1.4 kg) Belgian candi syrup (Dark 2) (15 min.)
1.0 lb. (0.45 kg) beet sugar (15 min.)
3.5 AAU Wye Challenger hops (60 min.) (0.50 oz./14 g of 7% alpha acids)
1.3 AAU Styrian Goldings (20 min.) (0.25 oz./7.1 g of 5% alpha acids)
Wyeast 3787 (Trappist High Gravity) yeast
Step by Step
Mash with a 15 minute rest at 135 °F (57 °C), a 35 minute rest 145 °F (63 °C), a 25 minute rest at 165 °F (74 °C) and 5 minutes at 172 °F (78 °C). Boil wort for 60 minutes, adding hops and sugars at times indicated in the ingredient list. Cool wort and aerate. Pitch yeast at 70 °F (21 °C). Let fermentation temperature rise to around 83 °F (28 °C). Rack beer to secondary and condition for six to eight weeks at 50 °F (10 °C). Carbonate to 3.0–3.5 volumes of CO2.
St. Bernardus Abt 12 60th Anniversary Edition clone
(5 gallons/19 L, countertop partial mash)
OG = 1.103 FG = 17 IBU = 15
SRM = 37 ABV = 11%
Ingredients
2.5 lbs. (1.1 kg) Munich malt (10 °L)
1.0 lb. (0.45 kg) aromatic malt
0.5 lbs. (0.23 kg) Carafa® Special III malt
3.0 lbs. (1.4 kg) Belgian candi syrup (Dark 2) (60 min.)
1.0 lbs. (0.45 kg) beet sugar (60 min.)
8.0 lbs. (3.6 kg) Pilsner liquid malt extract (late addition)
3.5 AAU Wye Challenger hops (60 min.) (0.50 oz./14 g of 7 % alpha acids)
1.3 AAU Styrian Goldings (20 min.)(0.25 oz./7.1 g of 5% alpha acids)
Wyeast 3787 (Trappist High Gravity) yeast
Step by Step
Partial mash the crushed grains at 152 °F (67 °C) for 45 minutes in 5.5 qts. (5.2 L) of water. Boil wort for 60 minutes, adding hops and sugars at times indicated. Stir in liquid malt extract with 15 minutes left in boil. Ferment starting at 70 °F (21 °C). Let fermentation temperature rise to around 83 °F (28 °C). Rack to secondary, condition for 6–8 weeks at 50 °F (10 °C).
