Viking Chocolate malt, Hel / Krossad
Select the culled per kilogram option from the menu, if desired.
Contribute of roasted flavours and flavourings with cocoa, of dark chocolate and coffee
Colour : ° EBC 400
Chocolate Light Malt is produced by rosting pilsnis malt.
The amylolytic activity is zero. The amount of fermented extracts is low.
The 'Chocolate' refers mainly to the colour of the malt than its flavour.
Chocolate Light Malt is mainly used in porters and stouts, but can be used in any dark ale.
Chocolate Malt is contributing to roasted flavours and flavourings with cocoa, of dark chocolate and coffee. In the case of low-dose dosages, there will be an appreciable increase in colour, along with changes in flavour and aroma.
Recommended give : up to 10%