Солод Viking Chocolate (Шоколад)

MALT CHARACTER

Chocolate Dark Malt is produced by roasting from pilsner malt. Final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Dark Malt is zero. The amount of fermentable extract is rather low.

FLAVOR CONTRIBUTION

Flavor of Chocolate Dark Malt is burnt, bitter and smoky, but not that intense as with Black Malt. Aromas and tastes of coffee and chocolate can be found and they are well balancing the overall taste.

APPLICATIONS

Chocolate Dark Malt is mainly included in grists for porters and stouts, but it can also be used for any other dark colored beers like dark ales due to its strong coloring value. Chocolate Dark Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate of Chocolate Dark Malt is normally under 10%

MALT SPECIFICATION

moisture % max. 5.0

extract fine % dm min. 67.0

color °EBC 800–1 000