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Dingemans Chocolate Malt

Belgian chocolate malt with roasty aroma and dark color with low astringency.

dingemans chocolate malt
Color °EBC
800.1 - 1000.5
Color °SRM
406.2 - 507.9
Color °Lovibond
Protein Total
12.5% max
Moisture % Max
Extract FG Min
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