Fermentable
BEST Chocolate — Bestmalz
Bestmalz
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Bestmalz
- Origin
- Germany
- Type
- roasted
- Malt class
- roasted
- Color
- 340.1 °L (900.0 EBC)
- Extract, fine-grind dry basis
- 75.0 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- No — can be steeped
Description
Barley malt roasted to a dark cocoa color, contributing chocolate and light coffee notes plus a dry finish. Typical additions run 2–6 % in porter, stout and schwarzbier; more brings noticeable roast astringency.