UNIT | Moisture % Extract (dry basis) % Wort color EBC(Lov.) |
---|---|
MIN | moisture Extract (dry basis) 75 Wort color 900 (338.1) |
MAX | moisture 4.5 Extract (dry basis) Wort color 1100 (413.1) |
SIZE | 1KG 25KG |
FEATURES
Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
CHARACTERISITIC
Château Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.
USAGE
Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix.
UNIT | Moisture % Extract (dry basis) % Wort color EBC(Lov.) |
---|---|
MIN | moisture Extract (dry basis) 75 Wort color 900 (338.1) |
MAX | moisture 4.5 Extract (dry basis) Wort color 1100 (413.1) |
SIZE | 1KG 25KG |
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