Fermentable
Dark Chocolate Malt — Briess
Briess
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Briess
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 430.0 °L (1138.3 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 5.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 8 % of grist
- Needs mashing
- No — can be steeped
Description
Roasted past their standard chocolate malt to 430 Lovibond, where cocoa starts turning towards coffee and the finish dries out. Two to five percent in a porter or a stout. Extract is not published and is class-typical against their other roasted rows.
Source
brewingwithbriess.com (PDF)