Beer Making
Roasted malts are used both for flavour and colour. They are produced by roasting pale or lager malts in revolving drums at various temperatures and for differing durations to achieve the desired characteristics.
-
Chocolate Malt
from £1.70
This is made by roasting high nitrogen malt in a kiln at temperatures up to 230C until the malt is the desired colour. The malt is then rapidly quenched to prevent further colour change. It is a luscious dark coloured malt which when used in small quantities imparts a rich chocolate flavour to beers such as Mild Ales, Brown Ales and Porters. If used sparingly it can also be used to colour bitters.
United Kingdom
Colour 900-1200 EBC Maximum Percentage 5%
