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Dingmans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450 degrees F and then rapidly cooled when the desired color is achieved. “Chocolate” refers primarily to the malt’s color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty/roasted taste, depending on the amount used. Use Chocolate Malt in Brown Ales, Porter and Stout for a softer roasted flavor.

Additional Information

Unit Type (eg: lbs) pound
Malt Type Roasted & Toasted
Origin Belgium/France
Lovibond 340

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