HOW IT IS MADE
We produce this malt in our sister plant at Knapton, North Yorkshire in the UK. Chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220°C. Water is used to use of water to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
TYPICAL PROFILE
500–1,200 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.
TYPICAL BEER STYLES
Ales, Porters and Stouts
TYPICAL USAGE RATES
3-12% addition to mash tun with base malts.
