Chocolate Malt

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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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