Château Chocolat

Colour

800–1,000 EBC

Extract (fine grind, dry basis)

≥ 70 %

Maximum share of the grist

7 %

Max. moisture

≤ 4 %

Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. 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. Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix.

Château / Castle Malting · Maltster's description

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