| Malt Type: | Roasted |
|---|---|
| Grain Origin: | Europe |
| Wort Color: | 300-375 °Lovibond (800-1000 EBC) |
| Protein: | 11.5% |
| Moisture: | 5.0% max. |
| Extract (dry): | 75% min. |
| Diastatic Power: | 0 °Lintner |
| Usage: | 7% max. |
Château Chocolate is a Belgian, roasted specialty malt. It adds deep brown color and a nutty, toasted flavor. Although somewhat bitter, Chocolate malt is much milder than black malt. It is used in strong and dark beers, especially porters, stouts, and brown ales.
