Pauls Malt Reliable Lighthouse Light – Light Chocolate Malt
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 220°C. 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
