More bitter honey-like accents than caramel malt, with coffee, coco-overtones.
HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Shorter roasting time to regular chocolate.
400 – 600 EBC. Lightly roasted, provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Ales, Porters and Stouts
TYPICAL USAGE RATES
3-12% addition to mash tun with base malts.