CHÂTEAU CHOCOLAT MALT
CASTLE MALT® – BELGIUM
SPECIFICATION
| PARAMETER | UNIT | MIN | MAX |
|---|---|---|---|
| Moisture | % | 4.5 | |
| Extract (dry basis) | % | 75.0 | |
| Wort color | EBC(Lov.) | 800 (300.6) | 1000 (375.6) |
| Packing | KGS | 25 KGS BAG | 50 KGS BAG |
USAGE
Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix.
RELATED PRODUCTS
FEATURES
Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
CHARACTERISTICS
Château Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.
STORAGE & SHELF LIFE
Malt should be stored in a clean, cool (~ 22 °C) and dry (~ 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 – 24 months from the date of manufacture and all milled products within 3 months.
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