From Home Brewing Wiki
A dark malt that gives a rich red or brown color and a nutty flavor, used in brown ales, porters, and some stouts.
[edit] 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
|
[edit] 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
|
