Reliable Lighthouse Chocolate Malt

Bitter coco-like accents with coffee undertones

Suitable for

Ales, Porters and Stouts

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Light chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.

IOB Extract 0.7mm dry basis 277 min
EBC Colour 800 – 1000
Typical Profile

Provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour. No enzymatic potential.

Typical Usage 3-12% addition to mash tun with base malts
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