Adds roasted flavors and aromas with hints of dark chocolate and coffee Strong coloring value for dark beers like porters and stouts Recommended use is typically less than 10% of your grain bill 300-375 °L - Viking Malt - Viking Chocolate Malt is produced by roasting from pilsner malt. Final temperature and roasting time is somewhat lower compared to their Black Malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. Flavor of Chocolate Malt is burnt, bitter and smoky, but not as intense as Black Malt. Aromas and tastes of coffee and chocolate can be found and they are well balanced in the overall taste. Chocolate Malt is mainly included in grists for Porters and Stouts, but it can also be used for any other dark colored beers like Dark Ales due to its strong coloring value. Chocolate Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate of Chocolate Malt is normally under 10%. In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons. Malt Specification: Moisture % - max. 5.0 Extract fine % dm - min. 67.0 Color °L - 300-375 See the Documents tab below for Product Information and Typical Analysis.
