Pale Chocolate
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A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts. Flavor contributions: coffee, intense bitter, dry. 500L
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Dark roasted unmalted barley that contributes coffee, intense bitter, and dry characteristics. Commonly used in stouts and porters. 300L
Chocolate Malt
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This is a roasted malt imparting brown color, nutty toasted flavor and body to dark beers. Flavor contributions: rich, roasted coffee, dry. Blend with medium to dark crystal malts to produce more chocolatey notes. Color 400L.
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Belgian biscuit malt. Toasted malt will provide a warm bread or biscuit flavor and aroma, and will lend a garnet-brown color. Use 5 - 15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power. 25L.
