Fermentable
Chocolate Malt — Bairds
Bairds
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Bairds
- Origin
- United Kingdom
- Type
- roasted
- Malt class
- roasted
- Color
- 377.8 °L (1000.0 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
Roasted to 900-1100 EBC for cocoa, toast and a sharp roast bitterness, and the backbone of an English porter or a sweet stout. Bairds publish color for it and nothing else, so the extract and moisture here are class-typical for a chocolate malt.