Chocolate Malt - Crisp Maltings

Chocolate Malt – Crisp Maltings

A British classic. Crisp Chocolate Malt is drum-kilned to a deep roast level, delivering coffee, cocoa, and a lightly burnt toast edge that forms the backbone of great porters, stouts, and dark milds. Used in small percentages it adds colour and roast structure without overwhelming the base malt character.

Start at 2–3% and build up only if you want prominent roast character. Layer with crystal or amber malts for a rounder, more complex finish in dark recipes.

Technical details

• Colour: 900–1100 EBC
• Flavour: Coffee, cocoa, light burnt toast
• Usage: 1–5% of grain bill
• Best for: Stout, Porter, Dark Mild, Brown Ale, Baltic Porter
• Substitutes: Crisp Black Malt (more intense), Weyermann Carafa Special (smoother), Crisp Roasted Barley (drier)

Brewer's notes

Below 5% expect smooth cocoa bitterness; at the top end of the range you'll get firm roast intensity. Often used alongside other roasted malts to build a layered dark malt profile — pairs particularly well with Crisp Low Colour Chocolate for a nuanced roast stack.