Chocolate Malt is produced by roasting from high quality pilsner malt. Final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. Chocolate Malt is mainly included in grists for Porters and Stouts, but it can also used for any other dark coloured beers like Dark Ales due to its strong colouring value.
Chocolate Malt contributes roasted flavours and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in colour can be found together with changes in flavour and aroma. Typical dosage rate of Chocolate Malt is normally under 10%.
Viking Malt is a global grain processing company that specializes in offering malt used in the Food, Beverage and Nutrition industry. This company produces malt products such as Pilsner Malt, Vienna Malt, Melanoid Malt, Wheat Malt, and Cara Pale for distilleries and breweries. Many of these raw materials can provide color and flavor stability of beer, a rich flavor profile, and a smooth taste.
The information presented here was acquired by UL from the producer of the product or material or original information provider. However, UL assumes no responsibility or liability for the accuracy of the information contained on this website and strongly encourages that upon final product or material selection information is validated with the manufacturer. This website provides links to other websites owned by third parties. The content of such third party sites is not within our control, and we cannot and will not take responsibility for the information or content.
Viking Malt makes their documentation available in the regions indicated below:
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