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- Origin
- BE
- Type
- Specialty grain
- Generic
- Chocolate Malt
- Description
- A high-nitrogen malt that is roasted at temperatures up to 450 dF and then rapidly cooled when the desired color is achieved. Chocolate refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used.
- Attributes
- Nutty, Roasted, Barley
- Similar Grains
- Briess Chocolate Malt, Briess Dark Chocolate Malt, Castle Chocolate Malt, Crisp Chocolate, Crisp Pale Chocolate, Fawcett Chocolate Malt, Fawcett Pale Chocolate Malt, Muntons Chocolate or Simpsons Chocolate
- Used in
- 49 Recipes
- Top Styles
- 6 x 12B Robust Porter, 5 x 10C American Brown Ale, 4 x 12A Brown Porter, 3 x 13F Russian Imperial Stout and 3 x 21A Spice, Herb, or Vegetable Beer
- Potential
- 30 ppg
- Color
- 340.0 °L
- Max Used
- 20 %
- Requires Mash?
- No
