“Black roasted malt” isn’t actually malt, AFAIK. It’s unmalted barley that’s been roasted. Black patent malt is the darkest of roasted malts. The flavors you get will be different.
Thankyou for your reply. I am brewing a Breckenridge Christmas Ale clone. The recipe called for 1 oz black patent and I accidentally used an ounce of black roasted barley. I hope I didn’t screw this up too bad.
I may be extra sensitive to the phenolics. I have the same problem with the Briess Cherry smoked malt even at 10% of the grist, but Weyermann is smooth smoke at 100%.
A friend did a smoked beer experiment recently, he made the same base beer then used 10% Weyermann Rauch in one, 10% Briess Cherry in another, and 3% peated in the third. I could not only tell him that he had mislabeled the Weyermann/Briess samples (I was right) but some people couldn’t taste the peated and I found it narsty. With an R.
I like peated malt in very small amounts as it can totally overwhelm the palate in any significant quantity. I recently tasted a beer with 10% peated malt that almost singed my tongue. ;D It wasn’t a bad beer but you had a hard time tasting anything else in the beer.
My motto is “too much of any one thing is not good”.