Chocolate Malt
A roasted malt that delivers chocolate, espresso and dark-cocoa flavour. The defining colour and flavour grain of porters and brown ales.
| SKU | HW-G-CHOC |
|---|---|
| Price | £3.45 / 500 g |
| In stock | Yes |
| Origin | UK |
| type | roasted specialty malt |
| colour lovibond | 350 |
| ebc | 800 |
| potential yield ppg | 28 |
| diastatic power | 0 |
Chocolate malt is base malt taken to roughly 200 °C in the kiln until the husk is dark and the kernel is uniformly brown. Used in 3-8% of the grist, it produces deep brown colour and a smooth, coffee-like flavour. Above 10%, the roastiness becomes ashy.
When to use
- Brown ales, porters, stouts as the primary colour grain (often paired with smaller amounts of roast barley for sharpness)
- A pinch in milds and dark bitters for colour adjustment
Roast pairings
For a Northern English porter we’d use 5% chocolate malt and skip roast barley entirely; the result is smooth and chocolatey without the espresso bite. For an Irish stout, chocolate malt drops to 3% and roast barley does the heavy lifting at 8-10%.