Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Available pack sizes
Light Chocolate and chocolate malt are our go to roasted malts for colour and flavour additions. These malts add notes of coffee, burnt toast and dark chocolate. Inclusions of up to 5% are recommended in dark beer styles. These malts are the perfect choice for brown ales, stouts, porters and any other dark beer requiring a smooth dark flavour.
Applications:
Light Chocolate Malt: Suitable beer styles include Mild, Bitter, Ale, IPA, Brown Ale, Stout, Porter.
Typical Analysis:
