Depending on the retail location, the maltster could be either Pauls Malt or Muntons. Please call the retail location you plan to shop with ahead to verify.
Roasted malt suitable for dark ales and stouts, UK Chocolate Malt produces deep flavors and aromas of chocolate and roast coffee. For correcting wort color, UK Chocolate malt may be used in small amounts to create the right hue in various styles of beers such as Reds, Scottish, Ambers while imparting a hint of roast in the finished beer.
Lovibond: 415 – 490
Use Rate: 1 – 10 %
Moisture: 6.5% Max
This is a roasted malt imparting brown color, nutty toasted flavor and body to dark beer in English Ale brewing where its pleasant characteristic flavor is required. Flavor contributions: rich, roasted coffee, dry. Chocolate malt is used in dark ales and stouts to improve both flavor and color.
Lovibond: 340 - 414.5 L
To correct color in lighter styles of beers such as browns, utilize 1 – 2% of the malt in the color. For classic porters, specify Chocolate malt in amounts of 5 – 10%.
For a Dry Irish Stout similar to Beamish, specify a recipe with 75.1% Pale ale Malt, 12.9% Flaked Barley, 6% Chocolate Malt, 3% Roasted Barley and 3% Pale Chocolate Malt. To further enhance the roasted grain notes in the finished beer, increase the alkalinity of the mash water with Baking Soda to reach nearly 300 PPM of alkalinity as CaCO3. Hop with a varietal of UK origin to reach 31 – 39 IBU”s. Ferment with Wyeast 1084 American Ale Yeast. O.G.: 1.040.