Domestic Chocolate Malt will add a dark color and a strong chocolate roasted flavor to your brew. Chocolate Malts should be used in small amounts. These Domestic Chocolate Malts may be used in Porters, Brown ales and even some Barleywines. If you’re looking to buy Domestic Chocolate Malts for your next batch of beer you can pick them up at The Hoppy Brewer in Gresham. Learn how Chocolate Malts are made below.
How It’s Made
There are a few different versions of chocolate malt on the market, ranging anywhere from the pale stuff (at around 200 °L) to the dark English (~500 °L). Using a broad brush, the English versions are usually the darkest and the American versions the lightest. Whichever you choose, be sure to account for the differing degree of color (as rated in degrees Lovibond) because 1.0 lb. (0.45 kg) of chocolate malt at 400 °L yields a different color in 5 gallons (19 L) of beer than than 1.0 lb. (0.45 kg) at 500 °L. British chocolate malt is made from 2-row malt while domestic chocolate may be made from either 2-row or 6-row malt. If you have a preference for 2-row, as I do, check the malt specifications.
Chocolate malt is made in a similar manner as black malt. Dried pale malt is roasted at 420–450 °F (220–230 °C), just as black malt is, but for a shorter time — about 2 to 2.5 hours. (For comparison, in actual chocolate production, whole dried “cocoa beans” are roasted at a relatively mild 250–320 °F (120–160 °C) for 30–60 minutes. Coffee beans — used for brewing a different kind of dark beverage — are roasted at 375–425 °F (190–220 °C) for 90 seconds to 15 minutes.)
Visit The Hoppy Brewer in Gresham to browse our selection of grains including our Domestic Chocolate Malts.
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