Chocolate Malt

Chocolate Malt shares many of the characteristics of Black Malt but because it is roasted for a slightly shorter period of time and end temperatures are not so high, colour is 200° EBC lighter.

This also means that some of the harsher flavours of Black Malt are not so pronounced. It retains a smoky flavour but is far less bitter. Its main uses are in darker beers and it is used in a well known stout, together with roasted barley to produce a more mellow less bitter taste.

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IOB
EBC
ASBC
EXTRACT (DRY) RANGE
265-275 l°/kg
71-73%
MOISTURE
<3.5%
3.5%
3.5%
COLOUR RANGE
1000-1200°
1200-1440°
600-720°
NORMAL COLOUR
1100°
1320°
650°

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French & Jupps
The Maltings
Stanstead Abbotts
Ware
Hertfordshire
SG12 8HG
United Kingdom
Tel: +44 (0)1920 870015
Fax: +44 (0)1920 871001

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