Chocolate Malt
The focus of this malt profile post is on Chocolate malt. This dark malt variety is named more for its chocolate-like color than a chocolate taste. Chocolate malt is one of my favorite specialty malts and it is my pleasure to present this post.
Flavor: Most sources state this malt imparts rich roasted and nutty flavors to a beer. Many said no chocolate flavors are present although one stated that a bitter chocolate flavor could be detected.
Color: 300 to 450 SRM. UK versions are darker than US versions. Dark ruby/brown colors are seen in the finished beer.
Body: Adds body to beer through the unfermentable sugars present in the malt.
Use: This malt is a key to making great porters and stouts. This malt would work in brown ales too.
Chocolate malt is not to be confused with chocolate malt milkshakes…although those are good too.
Be sure to read all of our malt profiles in the Malt Profile category.
on August 2nd, 2008 at 11:27 pm
Hear, hear. Although pale chocolate malt, at 200-250L and a bit less astringent is seeing more action in our homebrewery these days, the original is still a classic “secret” ingredient in adding color, body, and complexity.
on August 18th, 2008 at 8:58 pm
Chocolate porter…one of my all time favorites. Is this a good beer to brew for a beginner?
on August 19th, 2008 at 4:30 pm
Absolutely. I think the second beer I ever brewed was a chocolate porter. Go for it. I think it’s a pretty forgiving style.
John
on October 22nd, 2008 at 11:53 am
This malt goes a very long way. I’m really just learning how much of a given malt to use in my mash.
I used a .5lb and it is clearly a porter with full choclate and toast flavors dominating the entire beer. Use sparingly or with full knowledge of effect.
on October 23rd, 2008 at 2:22 pm
[…] Chocolate Malt […]
on May 4th, 2009 at 10:04 pm
[…] Use: Most sources said adding it to your stout, porter, Scottish ale, or dark Belgian style beer recipe wouldn’t be a bad thing. No more that 5% of your total grist is recommended. While you are here, check out more malt profiles:Chocolate Malt […]
on October 13th, 2009 at 11:42 pm
[…] Old is a time honoured recipe. Dark roasted malt, gives a toasty smoked flavour while adding a touch of bitterness, which is balanced by the rounded, sweeter profile of chocolate malt. […]