Malt
Pale chocolate malt
A lighter roast than chocolate malt, giving cocoa character with less bitterness.
Pale chocolate sits between crystal and chocolate malt, and is used where a porter wants cocoa depth without the coffee sharpness that full chocolate malt brings.
It is one of the more useful malts for controlling how a dark beer finishes.
What it does
Roasted malt or grain. Taken to high temperature in a roasting drum for coffee, chocolate and burnt character. No enzyme activity; used in small proportions.
Roasted to a lower final temperature than standard chocolate malt.
Specification
| Colour | 200–250 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | largely unfermentable |
| Flavour | cocoa, light coffee |