General Description

Chocolate Malt is a form of malted barley that is generally used in darker beers to enhance colour and add some roasted aromatics. Specialty malts usually make up around 25% or less of the total grainbill whilst the rest is made up of Base malt for fermentable sugar.

Characteristics

Chocolate Malt introduces a dark colour to beer when used in small quantities and introduces roasted flavours, giving it cacao like characteristics.

Additional information (If applicable)

Roasted malts contain much less if any fermentable sugar than base malts and thus do not make for a good fermentation base, these are to be used as additions for flavour and colour, not to be used as a base as the roasted aroma character will overpower the beer.

Storage

Keep product in an airtight container away from pests. If product is milled, it is best to use it within two weeks. For long term storage, it is best to keep the product unmilled until use.

Shelf life

These are dried ingredients and should not spoil in any reasonable time frame provided storage conditions are met, however some flavour and viability may be lost over long periods (Several months) of storage.