Chocolate 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 Malt has been used in Irish stout for years and the marriage of Chocolate Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 2.0% max | 2.0% max | 2.0% max |
| Extract | 272 L°/kg | 72.0% | 72.0% |
| Colour | 850-1050 EBC | 930-1155 EBC | 351.5-436.5 °L |
Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.
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