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[[Category:Specialty Malt]] | [[Category:Specialty Malt]] |
Latest revision as of 21:03, 23 August 2007
A dark malt that gives a rich red or brown color and a nutty flavor, used in brown ales, porters, and some stouts.
Contents
US Chocolate
Origin | US |
Yield | 60.0% |
Potential | 1.028 |
Color | 350 SRM |
Max in Batch | 10.0% |
Moisture | 4.0% |
Protein | 13.2% |
Coarse Fine Difference | 1.5% |
Diastatic Power | 0.0% |
Recommend Mash | No |
Notes | |
Compare various malts with the Malts Chart |
UK Chocolate
Origin | UK |
Yield | 73.0% |
Potential | 1.034 |
Color | 450 SRM |
Max in Batch | 10.0% |
Moisture | 4.0% |
Protein | 10.5% |
Coarse Fine Difference | 1.5% |
Diastatic Power | 0.0% |
Recommend Mash | No |
Notes | |
Compare various malts with the Malts Chart |