Debittered Black Malt for the Next Brew

The plan for the next brew is a Doppelbock, something akin to Celebrator but probably a little darker like Sam Adams dark lager. I’ve been wondering the best way to achieve this level of darkness while still maintaining the clean flavors they you get with a lager. The doppelbock style is generally a pretty rich flavorful lager so some degree astringency and bitterness from the dark grains would be acceptable, but probably not in the levels needed to get proper balance.

Lucky for me the September ‘08 issue of BYO has a good article on debittered black malt, which I have never heard of before. The dark malt is processed specifically to reduce the bitterness and astringency of the malt but still retain the ability to get dark color in your beer. This is perfect for the Doppelbock style that requires rich clean flavors with a dark color.

Both Weyermann and Dingemans produce versions of this malt. Weyermann has a 320, 400, and 525 °L called Carafa Special I, II, III. All which are made from German 2-row spring barley. Dingemans debittered black malt is made from European 2-row with ratings between 525-600 °L.

The MDHB does show either of these as available but maybe the Frederick or Annapolis ones do, haven’t checked yet. If not I;m sure I can buy some online.