I have 1kg of Château Black Of Black malt. Bought it without really planning, because it's description was appealing. Particularly:
the flavour and aroma typical of the traditional Black malt without intensifying the beer’s colour.
amber-coloured beer with a more pronounced roasted character
And that's what I wanted. I wanted red, scratchy, burnt and bitter-hoppy-sweet session beer, and turns out I don't know how to do it. Season ends soon, so I ask you. What style / recipe would give this malt justice and meet my wants?
I was thinking about adding ~10% of it to pale ale malt. Directly to mash, as stepping extracts more colour than taste, and I want taste more. Mangrove Jack's M15 Imperial yeast with attenuation of 70 to 75%, with a bit of light crystal malt should give me some sweetness without caramel taste. But that's about as far as I got.