Dingeman's Chocolate Malt (MR 900) is a high-nitrogen malt that is roasted at temperatures up to 450F 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. Dingeman's roasted malts are typically less astringent due to their roasting processes. Sold per pound.
Flavor: Nutty, roasted Lovibond: 300 - 380 Color: Brown hues Applications: • 1 - 5% in Dark special beers, Double Abbey beer, Stout, Dark Ales, Bock beers