First off, let me just clear this up ... chocolate malt has nothing to do with cacao, Hersheys, or
any desert-like substance. The name comes from the deep color obtained from the roast.
With that clear, Chocolate Malt is a highly toasted malt that is deep brown, just shy of black in color (340-450 Lovibond). Chocolate malt is used adjust color and add nutty, toasted flavor to beer styles like Porter, Stout, and Brown Ale.
Typical Use : Specialty Malt
Lovibond : 340-450 Lovibond.
Flavor/Aroma : Toasty, Caramel, Roasty
Styles : Most styles
All Grain Recipe - Nutty Brown Ale ::: 1.042/1.011 (5 Gal)
7.5 lbs. - 2 Row Pale Malt
1/2 lb. - Crystal Malt (60L)
1/4 lb. - Chocolate Malt
Hop Schedule (25 IBU)
1/2 oz - Target hops (60 min.)
1 oz - Kent Goldings hops (5 min.)
White Labs English Ale Yeast (WLP002) - 1800 ml starter
Mash at 152° to 154° for 60 min.
Sparge as usual
Boil for a total of 90 Minutes
Cool and ferment at 65° to 68°