English Chocolate Malt
English Chocolate Malt tends to be less acrid than it's darker counterparts, Black and Roasted Barley. It can add a mild burnt flavor and rich coffee roasted flavor with slight chocolate notes when added to darker styles, as well as dark colors.
Use up to 1% for color adjustment and slight, chocolatey sweetness, and up to 8% for bolder, more burnt flavors with coffee roasty-ness.
Please note that Chocolate Malt is named for it's color, not it's overt flavor contribution.
Note: Sold by the pound.
Malt Technical Data:
|Color Range °L:||425 - 475|
|Protein Total %:|
|Extract FG Dry:||77|
|Max Usage Rate %:||10|
|Crisp Chocolate Malt Lot Analysis|
|Read More About Homebrewing with Specialty Malts on BrewCranium|