Dingemans Chocolate Malt
Belgian chocolate malt with roasty aroma and dark color with low astringency.
800.1 - 1000.5
406.2 - 507.9
Moisture % Max
Extract FG Min
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