Black barley = black patent?

[Guido]

I swear there was an article about this in BYO a few years ago, but I can't find it. Can anyone shed any light on this?

[Dirk McLargeHuge]

I swear there was an article about this in BYO a few years ago, but I can't find it. Can anyone shed any light on this?

Hey, Guido.

From the Austin Homebrew website:

Black Roasted Barely: Black roasted barley provides the color and rich, sharp flavor that is characteristic of stouts. It has an intense bitter and dry flavor, with slight hints of coffee. Black roasted barley contributes a dryness to a stout or porter. It is not interchangeable with Black Patent. Black Patent may be used in conjunction with roasted barley to achieve the desired color. Grain bill percentages are 3-7% for a dry porter, and 5-15% for a dry stout.
500 L

Black Patent: Black Patent is fairly neutral in its flavor, but it will give a slight astringency when used at higher rates.

Characteristics and applications:

Use in all beer styles for color adjustment.
Use at at rate of 1-10% for desired color in porters and stouts.
Sometimes used with other dark roasted malts to achieve desired color.
Often used to provide color without an overpowering flavor that is characteristic of European-style dark beers.
May be used with or without roasted barley to brew a stout with more color and less intense roasted barley flavor notes.
May be used with chocolate malt to produce a porter with less pronounced chocolate flavor notes.
Not interchangeable with roasted barley.
Produces dark colored beers with little impact to foam color when a dark beer with light head is desired.
500 L

If I hadn't looked it up, I would have told you they were the same.

[Guido]

Thanks, Dirk!

The thing is that somewhere along the line I got Black Barley Malt, not roasted (as far as I know). I think it's intended for dry Irish stouts.

[Dirk McLargeHuge]

Thanks, Dirk!

The thing is that somewhere along the line I got Black Barley Malt, not roasted (as far as I know). I think it's intended for dry Irish stouts.

It's all good. I like my stouts on the mild side.

[BDawg]

Black Patent Malt is a MALT, typically used as the signature character malt in Porters, and typically adds coffee/espresso and chocolate notes to the beer.

Black Barley is also known as Roasted Barley or Black Roasted Barley. It is unmalted. It is the signature character grain in Stouts. Do a side by side between a porter and a stout and the primary difference between the two will be the black patent vs. the roasted barley.

One other malt, Carafa Special, is highly roasted but it is de-husked and thereby debittered. It is used in Schwarzbier or when you want to get some of the dark roasty flavor without the husky bitterness.
Process wise, I'm not sure exactly what the difference is between this stuff and black patent (other than the husk), but all three are very distinct and they do taste very different.

HTH-

[brewerTristan]

I was under the impression the roasted barley and black barley or black roasted barley were different things. My thought was that black barley was kilned higher, so like a 500+L roasted barley compared to say a 350L.