Special Malts

Chocolate Malt

Chocolate malt is prepared from a low modified Pilsen Lager type of malt. The procedure for making chocolate malt is similar to that for black malt. A time of around two hours and lower temperatures are used to give less colour. There is no spraying. It is roasted in a revolving roasting drum and temperatures of up to 225°C may be reached. The enzymes are completely destroyed and dark, roasted products are formed. Colours of 1200° EBC are achieved. The time of roasting is critical to the degree of colour formed. The endosperm should be dark brown in colour and should be uniformly friable and not shiny. Care is taken that the malt is not scorched.

Chocolate malt is used in dark ales and stouts to improve both flavour and colour. The malt imparts a dry "biscuit" flavour.

Chocolate Malt: Typical Analysis
  IOB EBC
Extract (dry) 260 - 273 l°/kg <73
Moisture <3.5% <3.5%
Colour Range 1000 - 1220° EBC 1000-1300
Normal Colour 1100° EBC  ---

Notes:
1. All extracts are reported at mill setting 0.2mm.

2. IOB and ASBC values are included for guidance only and malts are supplied on the basis of EBC analysis.

3. "Hellige Neocomparator" determines colour values for worts derived from IOB and EBC mashing procedures. IOB colour values are expressed in terms of 515 ml mashes.