Reliable Lighthouse Light Chocolate Malt
More bitter, honey-like accents than caramalt, with coffee, coco- like tones.
Ales, Porters and Stouts
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. Shorter roasting time to regular chocolate.
|IOB Extract 0.7mm dry basis||277 min|
|EBC Colour||400 – 600|
Lightly roasted, 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|