Crisp – Chocolate Malt
Replacement for (Based on EBC):
Best Maltz – Black (1:1), Simpsons Chocolate (1:1), Weyermann Carafa® I (1:1) and Carafa® II (50% Crisp Chocolate and 50% Crisp Black), Viking Chocolate Dark Malt (1:1)
850.0 – 1050.0
Deep Chocolate, Coffee Aromas and Colour
Stouts, porters, strong mild.
Chocolate Malt shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.
Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate Malt has been used in Irish stout for years and the marriage of Chocolate Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.
See product leaflet under the attachment tab,