Crisp Malt | Chocolate (Coffee) Malt

Tasting Notes

  • Deep chocolate
  • Coffee aromas and colour
Chocolate (coffee) Malt
Beer Styles

Stouts, porters, strong mild

Usage

Up to 5%

Chocolate

 

Chocolate (Coffee) Malt shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.

Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.

Typical Analysis

ParameterIoBEBCASBC
Moisture2.0% max2.0% max2.0% max
Extract272 L°/kg72.0%72.0%
Colour850-1050 EBC930-1155 EBC351.5-436.5 °L
Moisture
IoB
2.0% max
EBC
2.0% max
ASBC
2.0% max
Extract
IoB
272 L°/kg
EBC
72.0%
ASBC
72.0%
Colour
IoB
850-1050 EBC
EBC
930-1155 EBC
ASBC
351.5-436.5 °L

Malt Tasting Video

Please click on the video below to learn more about the flavour and aroma profile, and usage suggestions for this malt.

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RECIPES USING THIS MALT

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