Fermentable
Chocolate Malt — Hudson Valley Malt
Hudson Valley Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Hudson Valley Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 360.0 °L (952.8 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- No — can be steeped
Description
Cocoa, coffee and a dry roast bite. Three to eight percent builds the color and most of the roast character of a porter or a stout.