UK Chocolate Oz

Article number: 315

Crisp Chocolate malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.


Malt Type: Specialty
Grain Origin: United Kingdom
Wort Color: 425-475 Lovibond (1132-1266EBC)
Moisture: 3.5% max.
Extract (dry): 71% min.
Diastatic Power:  
Usage: 10% max.


Application Tip:

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 IBUs. Ferment with Wyeast 1084 American Ale Yeast. O.G.: 1.040.

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