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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
• Category talk:Grain
  #[[Chocolate Malt]] #[[Chocolate Rye Malt]]
  4 KB (466 words) - 16:32, 14 January 2008
• 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
• Talk:Washing yeast
  0 bytes (0 words) - 20:52, 27 August 2014
• 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
• Talk:Malts Chart
  0 bytes (0 words) - 20:58, 27 August 2014
• Category:Specialty Malt
  ...malts can add a little sweetness, caramel flavors, nutty or bready notes, chocolate flavors and aromas, coffee hints and even burnt flavors. These malts can of
  27 members (0 subcategories, 0 files) - 20:58, 23 August 2007
• Chocolate Malt
  == US Chocolate == == UK Chocolate ==
  612 bytes (69 words) - 21:03, 23 August 2007
• Template:MaltChartRow
  | style="text-align:center;" | {{{chocolate|}}}
  834 bytes (71 words) - 15:28, 31 August 2012
• 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

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