Roasted malts include chocolate malt, coffee malt, black malt among others, and are produced by roasting kiln-dried malt at low moisture and very high temperatures to varying degrees of color and flavor. Roasted malts contribute a wide range of flavors and aromas including caramel, toffee, burned sugar, nutty, chocolate, and coffee and hues ranging from amber to brown to black. Roasted malts do not undergo the conversion or stewing step that caramel malts do, so the colors and flavors produced during this roasting process are the product of intense Maillard reactions and end products and therefore contribute little or no residual sweetness to a beer.
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180-250° L. Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters.Click...View full details