Malt
Reliable Lighthouse Chocolate Malt
Bitter coco-like accents with coffee undertones
Suitable for
Ales, Porters and Stouts
Create multiple Favourites to save for later or share with others
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.
Additional information
| Weight | 25 kg |
|---|
| 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 |
