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||338 - 413||1-3% for color|
|SRM||457 - 558||3-7% for color and flavor|
|EBC||900 - 1100|