300-375°L
A classic malt for stout, porter, and brown ale. Provides color for a wide variety of darker beer styles.
Chocolate malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. As a result, this malt gives the beer a roasty, chocolate aroma and dark color. Due to unique production methods, their roasted malts are less astringent.
Suggested usage: Dark specialty beers, Double Abbey beer, Stout, Dark Ales, Bock beers, Belgian Quadrupel
