Black Malt - Viking Malt

Black Malt - Viking Malt

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488-563 °L - Viking Malt - Viking Black Malt is produced by roasting pilsner malt. Final temperature is more than 392˚F. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low. The flavor of Black Malt is harsh but less acrid than that of roasted barley. Burnt and smoky flavors are strong.

Black Malt is used in dark beers like stouts and porters, mainly for its strong coloring ability. Normally portions 1–2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.

In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.

Malt Specification:

Moisture % - max. 5.0
Extract fine % dm - min. 65.0
Color °L - 488-563
See the Documents tab below for Product Information and Typical Analysis.
BrandViking Malt
TypeDark Roasted
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I need this to make an authentic marbled rye bread recipe.
Rachael B on May 4, 2022
Joseph N on Feb 15, 2022
I need this to make an authentic marbled rye bread recipe.
Rachael B on May 4, 2022
Milk Stout
Thomas C on Feb 28, 2022
Joseph N on Feb 15, 2022
Porter recipe
Levi Stephen K on Feb 9, 2022
Brewing Cannonball Stout
Danny T H on Jan 29, 2022
past use
mark h on Nov 23, 2021
Conrad R on Sep 18, 2021
Just about Stout season
Cody S on Aug 18, 2021
Brewing an Irish Red.
Kyle Heon on Apr 13, 2021
Sounded awesome
Matthew K on Feb 5, 2021
Mark M. S on Sep 21, 2020
color and astringency
David B on Jun 10, 2020
To make stout
Lee B on May 19, 2020
Robert P on Apr 14, 2020
Brian D on Mar 20, 2020
Peter W on Dec 30, 2019
Making a stout
Corey A on Dec 4, 2019
Part of recipe
Stephen o on Nov 5, 2019
Brewing a stout
William C on Oct 30, 2019
To tweak the color of the beer a tiny bit.
Nick gallagher on Apr 26, 2019
I’m trying to make a beer that taste like Amber Bock
Jessica P on Mar 22, 2019
To make a dry Irish stout for St. Paddy's Day...!
John Baker on Jan 28, 2019
black vikings
eric s on Oct 23, 2018
Russian Imperial Stout
Neil W on Sep 27, 2018
Milk Stout
Thomas C on Feb 28, 2022
Porter recipe
Levi Stephen K on Feb 9, 2022
I'm brewing the Vienna Lager and I'm wondering if the Black Malt Viking will substitute for the Carafa II that the recipe calls for?
Eric Burke on Nov 11, 2021
Black Malt - Viking Malt
Black Malt - Viking Malt
Carafa Special II 5 lb
Carafa Special II 5 lb
BEST ANSWER: Most likely the small amount you need to use will make only a tiny difference in the finished beer. Black malt is a different flavor from the Carafa and will overall be more robust, have more body, and lean more toward cocoa than roast. Also the husk present on the Black malt will possibly add some bitterness that the carafa will not contribute. If you like sweeter dark beers then then the black malt will do well. If you just want color and not really much impression from the black grain then you will need to use a de-husked grain such as carafa.

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Rated 5 out of 5
Excellent when brewing Porters/Stouts.
January 4, 2022
4 months ago