Bairds - Chokladmalt
Typically used in the production of Porters and sweet Stouts chocolate malt is made in a similar fashion to amber malt, though higher final temperatures are used, and is intermediate with black malt. Its flavour, which derives from pyrazines and pyrroles (heterocyclic aromatic organic compounds), is sharp and can be acrid, so care is needed in its use. Chocolate malts contain little or no enzymatic power.
EBC: 900-1100 (340-410L)