When specified in higher percentages, the chocolate flavor of the malt proves quite complementary in Porters, Stouts, Brown ales, Dunkels and other styles of dark beer. Providing flavors described as rich roasted coffee and cocoa, the malt may be utilized to augment color and/or supply color correction to a variety of beer styles.
Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties, specify Chocolate Malt in percentages of 1 – 10% of the malt bill to produce the desired flavors and hues in the finished beer.
For an English Mild, specify a malt bill with 63.2% Gambrinus ESB Malt, 14% Flaked Oats, 9.3% TF&S Crystal 62L, 4.6% Briess Chocolate malt, 1.8% UK Pale Chocolate Malt and 7% Corn Sugar. Hop with a British variety such as Bramling Cross or Northdown for a total of 23 IBU’s. Ferment with Wyeast 1318 London Ale III. O.G. 1.035.