Malt comparison
Dark Chocolate Malt vs Carafa Type 3
Dark Chocolate Malt is a roasted malt from Gladfield Malt; Carafa Type 3 is a roasted malt from Weyermann Specialty Malts. In the official substitution chart (Gladfield Malt Alternatives Guide), 1 kg of Dark Chocolate Malt is replaced by 1 kg of Carafa Type 3. Their colour is similar (1,200–1,400 and 1,300–1,500 EBC). Extract (fine grind, dry basis): ≥ 71% versus ≥ 65%. Maximum share of the grist: 15% for Dark Chocolate Malt and 5% for Carafa Type 3.
| Dark Chocolate MaltGladfield Malt | Carafa Type 3Weyermann Specialty Malts | |
|---|---|---|
| Maltster | Gladfield Malt | Weyermann Specialty Malts |
| Class | Malt | Malt |
| Type | Roasted | Roasted |
| Grain | – | Barley |
| Colour (EBC) | 1,200–1,400 | 1,300–1,500 |
| Extract (%, fine grind, dry basis) | ≥ 71 | ≥ 65 |
| Maximum share of the grist (%) | 15 | 5 |
| Max. moisture (%) | ≤ 4.5 | ≤ 3.8 |
| Enzymatic activity | – | No enzymes |
| Organic | No | No |
| Styles | – | Altbier, American Porter, Foreign Extra Stout, Imperial Stout, Irish Extra Stout, Russian Imperial Stout |
| Specification | – |
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Carafa Type 3 (Weyermann Specialty Malts)