Malt Color Analysis: Dark
Analysis of caramel, high-kilned, or black malt color.
ASBC-Wort-9 or ASBC-Malt-9
Malt color has a high impact on the final color of beer. The color of the malt is developed during kilning or roasting and is related to flavor. High color malts contribute little to no extract and enzymes.
High kilned or roasted malts such as caramel, Vienna, Munich, or Crystal malt are analyzed by use of Congress Mash wort analysis (Wort-9), while black or chocolate malt is evaluated using the boiled method (Malt-9).