Chocolate Malt – Pauls Malt

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.

800 – 1000 EBC. 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.

Use in ales, porters and stouts

Use 3-12% addition to mash tun with base malts.