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Create the page "Chocolate" on this wiki! See also the search results found.

Page title matches

• Chocolate malt
  #REDIRECT[[Chocolate Malt]]
  27 bytes (3 words) - 15:30, 17 August 2007
• Pale chocolate malt
  ...malt]], made with a similar process but roasted to a lighter color. Pale chocolate malt has a unique toasted flavor and is one of the easiest ways to add rich In small quantities, pale chocolate malt can also be used to add color to dark beers.
  2 KB (257 words) - 01:22, 4 October 2009
• Chocolate Malt
  == US Chocolate == == UK Chocolate ==
  612 bytes (69 words) - 21:03, 23 August 2007
• Chocolate Rye Malt
  386 bytes (39 words) - 19:29, 23 August 2007
• Chocolate Wheat Malt
  393 bytes (41 words) - 14:30, 23 August 2007
• Chocolate Beer
  ...ng a wide range of ingredients in their beers, and it's no surprise that [[chocolate]] is one of them. ...ewer to achieve, very few of the beers with chocolate on the label contain chocolate.
  2 KB (322 words) - 01:26, 23 July 2011
• Chocolate/Cocoa Flavored Beer
  #REDIRECT[[Chocolate Beer]]
  76 bytes (9 words) - 15:14, 19 October 2007

Page text matches

• Old Ale
  ...omplexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balanc ...ialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly
  8 KB (1,307 words) - 14:52, 24 November 2010
• American Brown Ale
  |aroma=Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to modera |flavor=Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry f
  4 KB (564 words) - 00:21, 22 October 2007
• Chocolate malt
  #REDIRECT[[Chocolate Malt]]
  27 bytes (3 words) - 15:30, 17 August 2007
• Oud Bruin
  ...herries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. ...herries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity.
  5 KB (750 words) - 03:34, 18 September 2008
• Milling
  ...d with [[:Category:Specialty Malt|speciality malts]] (ie: [[Chocolate Malt|Chocolate]] and [[Crystal Malt|Crystal Malts]]) milling improves the extraction of fl
  968 bytes (153 words) - 19:21, 27 October 2010
• Simple all grain brewing
  ...full chocolate malt flavour beer by the addition of a small proportion of chocolate malt. :0.15 kg Chocolate Malt (0.33lbs)
  7 KB (1,129 words) - 04:21, 8 December 2008
• Commercial Beers
  *Grain bill includes rolled oats, dark crystal, chocolate malt, and roasted barley ...ow Malt|Two-row Pale]], [[Malt#Munich Malt|Munich]], [[Malt#Chocolate Malt|Chocolate]], and [[Malt#Caramel.2FCrystal Malts|Caramel]]
  8 KB (999 words) - 06:09, 30 December 2010
• Pale chocolate malt
  ...malt]], made with a similar process but roasted to a lighter color. Pale chocolate malt has a unique toasted flavor and is one of the easiest ways to add rich In small quantities, pale chocolate malt can also be used to add color to dark beers.
  2 KB (257 words) - 01:22, 4 October 2009
• Brewing kits
  ...grains. The grain (commonly used grains are [[Crystal malt|crystal]] and [[Chocolate Malt|choc malt]]) [[steeping|steeped]] for about 30 minutes, and the result
  4 KB (643 words) - 15:56, 9 April 2011
• Braggot
  ...allowable, from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Hop bitterness and flavor may be present, and may reflec
  7 KB (1,169 words) - 13:12, 1 November 2007
• Malts Chart
  | style="text-align:center;" | Chocolate | style="text-align:center;" | Chocolate
  9 KB (977 words) - 17:52, 13 November 2013
• Chocolate Malt
  == US Chocolate == == UK Chocolate ==
  612 bytes (69 words) - 21:03, 23 August 2007
• Dubbel
  |aroma=Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity ...l-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-like, and mild roast malt aroma. Flavor and aroma may also have a raisin-li
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned arom ...a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roa
  18 KB (2,877 words) - 16:03, 30 March 2011
• English Brown Ale
  ...t base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most a
  5 KB (803 words) - 14:51, 24 November 2010
• Stout
  ...mewhere in the 6-8C mark. This higher temperature brings out the roast and chocolate flavours that dominate most stouts and encourage the 'warmness' that tends ...like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacety
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  ...iately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like
  6 KB (949 words) - 12:52, 16 October 2007
• American Rye Beer
  ...iately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like charac
  3 KB (442 words) - 14:20, 31 October 2007
• Specialty Aged Beer
  ...ramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other
  19 KB (3,119 words) - 05:18, 8 December 2008
• Winter Warmer
  ...avor. Roasted malt characteristics are rare, and not usually stronger than chocolate.
  7 KB (1,027 words) - 02:56, 15 October 2007

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