Almost all brewers have brewed using chocolate malt at least once. Although it has a light flavour and aroma than the roasted barley and black malt, various brews can be enhanced using chocolate malt.
While it can be just “one-dimensional,” nothing can replace the touch that chocolate malt brings to craft beer. For us, it is a perfect ingredient to add a mild chocolate flavour and the right punch to a party.
How Chocolate Malt is Made
As per Castle Malting, chocolate malt is made with pale malt that can be either two-row or six-row. It is further roasted for a certain period to get the desired hue of the chocolate malt. Its roasting temperature is approximately 230 °C. The roasting period is around 1.5 to 2.5 hours, depending on the desired final color.
The longer you roast, the darker the malt will be. Plus, the darker chocolate malts will have a different flavor profile with an intense roasted taste, as one would find in dark chocolates.
Typical Usage of Chocolate Malt
In Kleiburg Brewery, chocolate malt is used as a significant flavored ingredient. It is often used in a low quantity to adjust the hue of beer if black malt is not available.
Beer Styles
Using chocolate malts, many brewers produce different types of brews. The chocolate malt is added to any beer that needs darker color, along with subtle chocolate flavors.
Chocolate malt is used in beers include Stouts, Porter, Darker Lagers, Brown Ale, Mild and Scotch Ales.
Also Read:- What Is Dry-hopped Beer?