Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.
|Grain Type||Roasted Malts|
|Malt Color||Dark (200-500 L)|
Customer ReviewsWrite a review
I'm an extract guy. Probably will be for the rest of my life 'cause of some physical limitations. An extract guy only has so many ways to get at my various iterations, and reiterations of brown ale, American brown ale and super-duper imperial brown ale. Chocolate malt kind of defines the style. The Briess has always done the job and so I just never had occasion to re-invent the wheel. When I'm ordering steeping grains, Briess chocolate is always in there with the crystals and any more "exotic" grains I need.
Worked well in my espresso stout
I have recently brewed using some of this chocolate malt. So it is still fermenting and I won't know how it turns out for several weeks from now. However, I was taught to always crunch a kernel or two of the grains I was brewing with. That said, this chocolate malt taste really good and I am looking forward to the beer when it is finished and bottled.
Using it for distilling
.....not sure yet.