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.

Additional information

Weight25 kg
IOB Extract 0.7mm dry basis277 min
EBC Colour400 – 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 Usage3-12% addition to mash tun with base malts
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