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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 |
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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.
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