The aim of the work was to determine abilities to obtain colouring extracts from black malt in brewing industry. The materials used in this study were malting worts, obtained as a result of mashing of the mixture of malt with corn grits and 5% addition of black malt. Unmalted raw material was or wasn't gelatinized at the temperature of 90°Cfor 10 minutes, in the ratio of grits to water 1:5. Mashing was differently carried out: without additives or with enzymatic preparation Ultraflo L addition. In congress worts there were determined: colour, time of flow, volume and content of extract. The colour ability of extracts from special malts were determined by Baranowski method, by measurement of absorbance of wort solution (wavelength - 450 nm). It was stated, that extraction of food colour need to use enzymatic preparation, in order to improve the filtration of worts. Malt substitution by corn grit does not contribute neither to the significant difference of wort colour. Colour ability of extracts from black malt ranged from 45 to 65 EBC units.
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