Roasted
Chocolate malt
Cocoa and light coffee, roasted but not sharp. Much smoother than roasted barley at the same colour.
Colour
350 L
690 EBC
Potential extract
28 ppg
points per pound per gallon
One kilo gives
+8.4
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
10%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
3 to 7% in a porter or stout. It carries the colour of a dark beer with less of the bite.
Belongs in
- English Porter
- American Porter
- Oatmeal Stout
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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