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Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer.
Dark Chocolate Malt
Gladfield Dark Chocolate Malt is dark in colour and light on astringency due to our unique roasting technique. It has lovely coffee/chocolate aromas and is a big hit with Porter and Stout drinkers. This malt must be used fresh.
Use: Adds deep coffee, chocolate and dark roast flavours.
Rate: Up to 10%
Click here to view the malts typical malt analysis.
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