Carafa® is a series of dark malts that increase in number as they increase in color, Carafa I® (centered around 337 °L), Carafa II® (~425 °L) and Carafa III® (~470 °L), respectively. In addition to regular chocolate malt, Weyermann makes huskless versions of its Carafa® series of malt. Coffee beans - used for brewing a different kind of dark beverage - are roasted at 375–425 ☏ (190–220 ☌) for 90 seconds to 15 minutes.)Īs the color of the malt increases, so does its intensity, low to high respectively. (For comparison, in actual chocolate production, whole dried “cocoa beans” are roasted at a relatively mild 250–320 ☏ (120–160 ☌) for 30–60 minutes. Dried pale malt is roasted at 420–450 ☏ (220–230 ☌), just as black malt is, but for a shorter time - about 2 to 2.5 hours. If you have a preference for 2-row, as I do, check the malt specifications.Ĭhocolate malt is made in a similar manner as black malt. British chocolate malt is made from 2-row malt while domestic chocolate may be made from either 2-row or 6-row malt. (0.45 kg) of chocolate malt at 400 °L yields a different color in 5 gallons (19 L) of beer than than 1.0 lb. Whichever you choose, be sure to account for the differing degree of color (as rated in degrees Lovibond) because 1.0 lb. Using a broad brush, the English versions are usually the darkest and the American versions the lightest. There are a few different versions of chocolate malt on the market, ranging anywhere from the pale stuff (at around 200 °L) to the dark English (~500 °L). Be it a very mild milk chocolate character, to a punch in the face of 70% dark cocoa, it always brings some sort of chocolate to the party. So what it lacks in dimensionality, it more than makes up for in adaptability. It is true that it can be “one-dimensional” at times, but nothing can replace chocolate malt in what it brings to a beer - namely chocolate. Although it has the lightest flavor and aroma profile compared with black malt and roasted barley, there are many more places that it can fit in a style. Considered THE robust porter malt, I would guess it is in over 98% of all commercial porters on the market - and for good reason. Nearly all brewers have used it at one time or another and even if they haven’t, I’m willing to bet that they have at least tasted it.
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