Patagonia Pearla Negra

Discussion in 'Recipes for Feedback' started by wolfie7873, May 5, 2014.

  1. wolfie7873

    wolfie7873 Member

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    Has anyone used Patagonia Pearla Negra? I found it next to the black malt at my LHBS yesterday. Gave it a whiff and liked what I smelled so I substituted it for the American Black Malt that I was going to use. According to the description, since the barley has been pearled (husk removed) much of the bitterness from higher kilning isn't there. Just wondering if anyone here has used it and what they thought of the resulting beer. I guess I'll know in several weeks for my own creation. http://www.patagoniamalt.com/eng/p_perla_negra.html
     
  2. Hogarthe

    Hogarthe Well-Known Member

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    I haven't used it, but it sounds like a debittered black malt from your description. should be good for getting color without getting the acrid burnt taste black malt can give you.
     
  3. Ozarks Mountain Brew

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    I say go for it, it it smells good use it, you can also do a steeping test in a pan of hot water to get the best flavor or aroma, crush it medium fine
     

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