Chocolate Malt or Coffee Malt

Colour

930–1,155 EBC

Extract (fine grind, dry basis)

72 %

Maximum share of the grist

5 %

Max. moisture

≤ 2 %

Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt. Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.

Crisp Malt · Maltster's description

• Maltster's page
• Crisp Malt · United Kingdom