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What it does :

Chocolate malt will add a brown color and a smooth, nutty, toasted flavor and aroma to your beer. You can use it to make Dark Lagers, Porters, and Stouts.

What it is:

This is a barley malt that is 390-470 Lovibond in color. It is roasted for 2 ½ hours, with heat gradually applied to reach a final temperature of 400-420 F (205-215 C) until the desired color is achieved. This malt contains no enzymes and little fermentables, and therefore does not require mashing.

Vital Statistics

Dosage:

Chocolate malt can be up to 5 percent of your grist.

Preparation:

Because little starch conversion is possible, it is ready for you to steep in 150 F (60 C) water for 20-30 minutes before adding to the boiling wort.