Which type of malt is characterized by being highly roasted and producing a burnt acrid flavor?

The type of malt characterized by being highly roasted and producing a burnt acrid flavor is black patent malt. This malt undergoes an intense roasting process that results in deep, dark colors and contributes bold flavors, including deep bitterness and an acrid taste that can be perceived as burnt. It is commonly used in small quantities in various dark ales, stouts, and porters to enhance complexity while providing a stark contrast to sweeter and lighter malts.

Chocolate malt, while also roasted, is typically less intensely toasted than black patent and tends to produce flavors that are more chocolatey and less acrid. Pilsner malt is a very pale malt used primarily in lighter lagers, providing a clean and crisp flavor without any roasted characteristics. Vienna malt is lightly malted and typically features a bready or biscuity flavor rather than the dark and burnt characteristics associated with the highly roasted malts.