Fermentable
Pale Chocolate Malt — Crisp
Crisp
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Crisp
- Origin
- United Kingdom
- Type
- roasted
- Malt class
- roasted
- Color
- 207.5 °L (548.7 EBC)
- Extract, fine-grind dry basis
- 72.0 %
- Moisture
- 2.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 5 % of grist
- Needs mashing
- No — can be steeped
Description
Chocolate malt pulled off the roaster early, at roughly half the color of the full grade. It gives the cocoa and the coffee without the sharp edge, which is what a brown ale or a milk stout wants when the recipe needs roast character but not roast bitterness. Sold as Low Colour Chocolate Malt in Britain and Pale Chocolate in the States.