Belgian chocolate malt with roasty aroma and dark color with low astringency.
Protein Total 12.5% max
Moisture % Max 4.5
Extract FG Min 70.0
Usage Rate Up to 5%
Dingemans Chocolate malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. As a result, this malt gives the beer a roasty, chocolate aroma and dark color. Due to Dingemans’ unique production methods, their roasted malts are less astringent.
Suggested usage: Dark specialty beers, Double Abbey beer, Stout, Dark Ales, Bock beers, Belgian Quadrupel
