CHÂTEAU CHOCOLAT

Fermentable Profile based on 55 recipes

Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Characteristics: Château Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix. 900 EBC (European Brewing Convention) 338.1°L (Lovibond) Moisture % 4.5 Extract (dry basis) % 75.0 Wortcolour EBC (°L) 800.0 (300.6) 1000.0 (375.6)