Fermentable
Cocoa — Double Eagle Malt
Double Eagle Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Double Eagle Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 225.0 °L (595.1 EBC)
- Extract, fine-grind dry basis
- 72.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- No — can be steeped
Description
Signature chocolate malt roasted a shade lighter than commercial cocoa malts, so the roast stays smooth rather than bitter or astringent. Two to eight percent in porter and brown ale is plenty; also offered on wheat and rye.