Description
More bitter, honey-like accents than caramalt, with coffee, coco- like tones.
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.
TYPICAL PROFILE
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.
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