Chocolate Malt is prepared from a low modified Lager/PilsenMmalt. It is roasted in a revolving roasting drum and temperatures of up to 225 C may be reached. The enzymes are completely destroyed and dark, roasted products are formed. Colours of 1200 EBC can be achieved. The duration of roasting is critical to the degree of colour formed. The endosperm should be dark brown in colour and should be uniformly friable and not shiny. Care is taken that the malt is not scorched. Chocolate malt is used in dark ales and stouts to improve both flavour and colour. The malt imparts a dry 'biscuity' flavour.
Boortmalt is the 5th largest producer of Malt in the World and the 2nd in Europe. They have a wide range of white, coloured and speciality malts. Boortmalt supplies the needs of any brewer or distiller and can deliver their products in quantity, year round, anywhere in the World.
La información presentada aquí fue adquirida por UL desde el productor del material. UL hace un esfuerzo considerable para asegurar la exactitud de estos datos. Sin embargo, UL no asume responsabilidad por los valores de los datos y alienta firmemente a que tras la selección final del material, los puntos de los datos sean validados con el proveedor de la materia
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