Chocolate Malt Milled (25kg) (Pearl)

It is commonly used in stouts, porters, brown ales, and dark lagers, adding depth and complexity without the harsh bitterness of black malt. The milled format ensures efficient mash extraction and even flavour distribution. Key Characteristics: Base Grain: Pearl Barley Colour (EBC/Lovibond): 900–1200 EBC (340–450°L) – Produces a deep brown to near-black hue. Flavour Profile: Dark chocolate, coffee, roasted nuts, slight smokiness. Diastatic Power: None – Non-enzymatic malt, used for colour and flavour contribution. Extract Yield: ~65–75% – Minimal contribution to fermentable sugars. Brewing Applications: Essential for stouts, porters, brown ales, and dark lagers. Used at 2–10% for rich roasted flavours without overpowering bitterness. Blends well with caramel malts for balanced sweetness and complexity. Adds body and depth while enhancing head retention and mouthfeel.