More bitter, honey-like accents than caramalt, with coffee, coco- like tones.

How it’s made:We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Shorter roasting time to regular chocolate.

Profile:400 600 EBC. Lightly roasted, provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour. No enzymatic potential.

Beer Styles:Ales, Porters and Stouts.

Typical Usage Rate:3-12% addition to mash tun with base malts.

Pauls Malt Tech Specs IOB