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Crisp Pale Chocolate Malt
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Description

200-250L.  Half as dark as chocolate, this grain imparts a softer flavor than it's counterpart. Still great to use in classic dark beers.

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California Common Recipe
Dennis Ellis on Jan 22, 2018
California Common Recipe
Dennis Ellis on Jan 22, 2018
For use in British Brown Ale
Danielle S on Jan 15, 2018
For use in British Brown Ale
Danielle S on Jan 15, 2018
Reviews

4.7 / 5.0
13 Reviews
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Love this malt for cali common recipes
Have also used for Porters, but I like the color and taste profile for a good California Common recipe
May 29, 2015
Rare but awesome
This is a malt I don't see at other stores very ofte. I use it all the time
May 22, 2015
Great stuff
I don't know why this tends to be harder to find at the local shops, but I'm glad to have a fresh source for it. This is a key ingredient in so many beers because it isn't as harsh as darker roasts can be. Great stuff!
May 5, 2015
Good Stuff
I use some of this in my Stout. I think it adds some nice flavor and it seems to come pretty fresh.
May 30, 2014
great malt
Great color and flavor. Nice alternative to dark chocolate malt.
May 6, 2014
Dark color and tasty flavor
A mellow round flavor and a nice dark color make this malt perfect for adding color to your brew. I use it for ambers through stouts and am always glad I did. It adds a good bass-note flavor that works well to counter sweeter flavors.
May 29, 2013
Great for stouts
Adds a great flavor and color.
May 29, 2013
watch the brand
You need to watch the brand of pale chocolate. Some maltsters will put this in the 200L range, while others are closer to the 400L range, but call it Pale Chocolate.
May 16, 2013
great malt
Used in a amber, nice flavor!
May 14, 2013
Preffered over darker chocolate malts
I'm not a fan of overly roasted grains which is why I prefer to use pale chocolate malt instead of other darker malts. Soft cocoa flavors make this grain perfect for an upfront flavor or mixed in with other malts to add complexity. I use it in all my porter and stout recipes.
May 10, 2013