FreshieChocolate Malt
Coffee, cocoa, and roast without the sharp bitterness.
What it tastes like
Chocolate malt is barley roasted to a dark brown, producing rich coffee, cocoa, and roasted-nut flavors without the sharp burnt bitterness of black patent or roasted barley. Used at 2-10%, it's the soul of porter, the depth in stout, and a key component of dark amber lagers.
Best in these styles
Tasting Tip
Most American porters lean heavily on chocolate malt. Founders Porter and Anchor Porter are reference points.For brewers — technical profile
Color (Lovibond)
350–450 °L
Color (EBC)
700–900
Max Use
10% of grain bill
Diastatic Power
None
Where to source
Maltsters that produce or distribute this grain:
History
Roasted dark malts emerged in 18th century England as porter's signature ingredient.
Other roasted malts
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Flavor twins across Freshie
Drinks and foods across Freshie that share Chocolate Malt’s flavor fingerprint — matched on shared flavor axes via the Freshie Taste Graph.