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