Fermentable
Chocolate Malt — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 350.0 °L (926.3 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 6 % of grist
- Needs mashing
- No — can be steeped
Description
Malted barley roasted to a deep brown, contributing cocoa and mild coffee notes plus a lot of color per pound. Typical additions of 2–5 % give a porter its character without the sharp bite of black malt.
Source
brewingwithbriess.com (PDF)