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Chocolate Malt- Dingemans
Belgian chocolate malt can impart a warm toasted, nutty flavor that is smoother than the British
chocolate malt. Buy now!
chocolate malt. Buy now!
In Stock
SKU
GR58B
Dingemans Belgian Chocolate malt. Color is 300-380 degrees Lovibond.
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
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
| Additional Info | Additional Info |
|---|---|
| Brochure | Brochure |
| Demo | Video Demo |
| Instructions | Instructions |
| Crushed or Whole | Whole |
| wholeorcrush | Whole |
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