Viking Chocolate Malt dark - 800-1000 EBC - 25 kg

Chocolate Dark Malt is produced by roasting from pilsner malt. Final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Dark Malt is zero. The amount of fermentable extract is rather low. Contains gluten.

Applications
Chocolate Dark Malt is mainly included in grists for porters and stouts, but it can also be used for any other dark colored beers like dark ales due to its strong coloring value. Chocolate Dark Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate of Chocolate Dark Malt is normally under 10%.

Did you know?
Chocolate malt, unlike caramel malts, is obtained from dry malt, which undergoes caramelisation in the process of roasting as a result of exposing sugars to the operation of high temperature.