CHOCOLATE MALT

CRISP MALT – UK

SPECIFICATION

PARAMETERUNITMINMAX
Moisture%2
Extract (dry basis)%72
Wort colorEBC(Lov.)935 / 3531155 / 436
Shelf lifeUnder dry (less than 35 RH %) clean storage conditions, within a temperature range of less than 20° C (68° F), our products have a minimum shelf life of 24 months.
Parameters• Plant impurities / foreign grain : max. 1 %
• Foreign matter (metal / glass) : absence
• No plant particles : max. 0,1 %
Mycotoxins• Aflatoxin B1 : max. 2 µg / kg
• Aflatoxin B1+B2+G1+G2 : max. 4 µg / kg
• Ochratoxin : max. 3 µg / kg
• Zearalenone : max. 100 µg / kg
• Deoxynivalenol (DON) : max. 750 µg / kg
Heavy metals• Lead : max. 0,2 mg / kg
• Cadmium : max. 0,1 mg / kg
Ionization and RadiatioThe product is ionization and radiation free
Packaging25-kg/55-lb bag, 50-kg/110-lb bag, BigBag, bulk

RELATED PRODUCTS

FEATURES

Chocolate Malt shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.

Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate Malt has been used in Irish stout for years and the marriage of Chocolate Malt and Roasted Barley in varying proportions can give rise to a range of fl avours from sweet and mellow to acrid and bitter.

CHARACTERISTICS

Rich, Roasted Aromas. Top Notes Of Espresso Coffee, With Undertones Of Black Pepper And Toasted Nuts

USAGE

USAGE RATE: Up to 15%
Beer Style: Stouts, porters, strong mild

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