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.