Dingemans Chocolate malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. As a result, this malt gives the beer a roasty, chocolate aroma and dark color. Due to Dingemans’ unique production methods, their roasted malts are less astringent.
Suggested usage: Dark specialty beers, Double Abbey beer, Stout, Dark Ales, Bock beers, Belgian Quadrupel
Specifications:
- Lovibond: 300-375
- Usage: to 5%
- Moisture: up to 4.5%
- Extract% (dry basis): 70
- Protein Total: 12.5% max
- Origin: Belgium
- Maltster: Dingemans