Chocolate Malt is manufactured from a two-row lager malt. Temperatures rise to a maximum of 482F (250C) for up to two hours, depending on the colour required.
This malt provides colour and complex undertones of vanilla and caramel for stouts, porters and darker beers such as winter warmers.
IOB: 900 -1100
EBC: 1100 -1300
ASBC: 450 – 550
Chocolate Malt – Whole 1kg