No thanks
Yes: fine crush (for BIAB)
Yes: regular crush (manual sparging)
Yes: coarse crush (automated systems)
Bairds Chocolate Malt is produced by roasting conventional two-row malts to very high temperatures to impart strong colors and flavors. Chocolate malt has a rich chocolate and coffee flavor and aroma with a light astringency. Used mainly in porters and stouts but small amounts can be used in any style for color and subtle flavor adjustments.
| Color Unit | Color Value | Usage |
| °L | 300 - 375 | 1-3% for color |
| SRM | 406 - 508 | 3-7% for color and flavor |
| EBC | 800 - 1000 |
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