Fermentable
Pale Chocolate Malt — Sinagua Malt
Sinagua Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Sinagua Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 200.0 °L (528.8 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
Taken off the roaster short of full chocolate malt: cocoa and light coffee with a softer edge and much less astringency. Two to six percent colors a porter or a dark mild and keeps the roast smooth.