Blackprinz® Malt is produced from hulless barley and functions as a 1:1 replacement to debittered black malt, but with smoother flavor. That's because debittered black malts are made by removing a great deal of the husk, but not all of it. Since husk develops bitter notes during roasting, debittered black malts will contribute a certain amount of bitter, astringent or dry flavors or after taste to beer.

Blackprinz® Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste.

Use in Black IPAs, Black Lagers, Black Ales, Schwarzbiers and other beers for deep, rich color with only hints of subtle roasted flavor, and for color adjustment in any beer style.

Grain steeping

The best way to extract flavors from specialty grains is by steeping them in warm water.

The simplest way to perform this is to add the crushed grains (in a nylon or cotton grain bag) to the (cold) brewing water as is it brought to boiling temperature. The grains should be removed before the temperature reaches 170°F to prevent the extraction of too many tannins. Dip the bag in and out a few times and let it drip for about 15 seconds before discarding. Do not squeeze the bag. Squeezing will also extract too much tannin from the grain husks. Alternatively, the crushed grains are steeped in 2-3 gallons of 150°F water for 30 minutes before being removed from the wort. This allows for a more complete extraction.