From Home Brewing Wiki
| Extract Potential (P/P/G)
| 1.031
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| Color
| 195-215 SRM
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| Requires Mashing?
| No
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| Max in Batch
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Some maltsters also manufacture a lighter shade of chocolate 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, toasty malt flavor to a dark mild or stout.
In small quantities, pale chocolate malt can also be used to add color to dark beers.
Pale chocolate malt is made by Beeston's, although this is not usually available to home brewers. The most common pale chocolate available to home brewers is the Fawcett malt, described below.
[edit] Brewing with pale chocolate malt
[edit] General brewing information
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[edit] Beer styles
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[edit] Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
[edit] Maltster's Name
| Pale chocolate malt (Thomas Fawcett & Sons LTD, )
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| Dark Milds - Stouts; Small quantities used for flavour and colour enhancement on dark beers
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| Basics
| Extract
| Conversion
| Composition
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| Base grain:
| unspecified
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| Color (L/SRM):
| 195-215 SRM
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| Color (EBC):
| 500-550
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| Moisture:
| <3%
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| Extract Potential (P/P/G):
| 1.031
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| DBFG:
| 69%
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| DBCG:
| 71%
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| Coarse/Fine Difference:
| 0.97%
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| HWE:
| 273@2; 265@7
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| CWE:
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| Other Extract:
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| Diastatic Power (Lintner/IOB):
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| Alpha Amylase:
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| Conversion time (minutes):
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| Mealiness:
| %
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| Half-Glassy:
| %
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| Vitreosity:
| %
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| Soluble Protein:
| %
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| Total Protein:
| %
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| S/T Ratio:
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| Other:
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