{"product_id":"castle-malting-chateau-chocolat-malt-900-1100-ebc","title":"Castle Malting Chocolate Malt 900–1100 EBC - Belgian Chocolate Malt for Porter \u0026 Brown Ale","description":"\u003cdiv class=\"wp-block-media-text is-stacked-on-mobile is-vertically-aligned-top\"\u003e\n\u003cdiv class=\"wp-block-media-text__content\"\u003e\n\u003cdiv class=\"wp-block-media-text is-stacked-on-mobile is-vertically-aligned-top\"\u003e\n\u003cdiv class=\"wp-block-media-text__content\"\u003e\n\u003csection class=\"product_section\" id=\"descriptionSection\"\u003e\n\u003cdiv class=\"product-description-section\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eCastle Malting Chocolate is the classic chocolate malt from Belgium's most storied maltster — Castle Malting, whose heritage in Beloeil reaches back to 1868, making it one of the oldest malting houses in the world. Roasted to 900–1100 EBC, this is the grain that gives Porter its name-defining character: deep cocoa, smooth coffee, and a warm nuttiness that no other dark grain delivers with the same roundness. No actual chocolate involved — just malted barley roasted to the exact point where the flavour earns the name.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe word doing the work here is \u003cem\u003emalted\u003c\/em\u003e — and it's what separates chocolate malt from its darker neighbours. Because the barley is fully malted before roasting, Chocolat malt develops a smoother, sweeter, rounder roast character than unmalted roasted barley's dry snap, and it stops well short of black malt's espresso intensity. The result in the glass is the mellow, dessert-leaning end of the roast spectrum: milk-chocolate and mocha notes, a soft coffee undertone, gentle nut, and deep brown colour with ruby highlights — roast you can taste without roast that bites. That's why chocolate malt is the signature grain of Porter and Brown Ale, where the roast should seduce rather than assert, and a beloved supporting player in stouts, dunkels, and dark Belgian ales.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA quick map of your dark grain choices, because they're picked between as often as blended: \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eChocolat malt (900–1100 EBC)\u003c\/strong\u003e for smooth cocoa-coffee roundness — Porter and Brown Ale territory; \u003cstrong\u003eroasted barley (1400–1600)\u003c\/strong\u003e for the dry, sharp Irish stout snap and pale head; \u003cstrong\u003eblack malt (1300–1400)\u003c\/strong\u003e for jet-black colour and clean espresso intensity. Chocolat is the gentlest and most flavour-forward of the three. Dose at 2–8% of the grain bill for classic Porter and Brown Ale depth — a little carries far — and push toward 10% only when chocolate should genuinely dominate. Being fully roasted, it brings no enzymes and needs no conversion: equally at home mashed in an all-grain grist or steeped by extract brewers.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eCrushed or uncrushed malt\u003cbr\u003eAvailable crushed or uncrushed. Crushed malt should be used within 2–3 weeks for optimal freshness. Uncrushed malt retains full freshness for significantly longer when stored in a cool, dry environment.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFlavor \u0026amp; Aroma\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eSmooth cocoa and milk-chocolate roast (signature)\u003c\/li\u003e\n\u003cli\u003eSoft coffee and mocha undertones\u003c\/li\u003e\n\u003cli\u003eWarm nuttiness — round, never sharp\u003c\/li\u003e\n\u003cli\u003eDeep brown colour with ruby highlights\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eUsage\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDark Ale: Porter, Brown Porter, Brown Ale, Dark Mild, Old Ale\u003cbr\u003eStout: Oatmeal Stout, Sweet Stout, Imperial Stout (blended with roasted barley)\u003cbr\u003eBelgian: Dubbel, Belgian dark and festive ales\u003cbr\u003eLager: Dunkel, Schwarzbier (for a softer take)\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTypical usage rate: 2–8% of the grain bill; up to ~10% for chocolate-dominant beers. No mash conversion required — suitable for steeping in extract brewing.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eQuick facts\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBrand: Castle Malting (Beloeil, Belgium, heritage to 1868)\u003cbr\u003eType: Chocolate malt — roasted malted barley\u003cbr\u003eColour: 900–1100 EBC\u003cbr\u003eEnzymes: None — no conversion required, steepable\u003cbr\u003eUsage rate: 2–8% of grain bill (up to ~10%)\u003cbr\u003eUse: Porter and Brown Ale signature grain, cocoa-coffee roast, dark colour with ruby glow\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRelated products\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePauls Malt Maris Otter\u003c\/strong\u003e — the rich English base a proper Porter is built on; Maris Otter plus chocolate malt is Brown Porter in two lines\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCastle Malting Special Belgium\u003c\/strong\u003e — same maltster, darker caramel: the raisin-and-toffee bridge for Dubbel and dark Belgian grists\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDingemans Oat Malt MD 4.0 EBC\u003c\/strong\u003e — chocolate malt over silky oats is the chocolate oatmeal stout blueprint\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuggles Hop Pellets\u003c\/strong\u003e — the earthy English hop Porter has always worn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLalBrew Nottingham Dried Yeast 11g\u003c\/strong\u003e — the clean, high-flocculation English strain that lets the cocoa lead\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Castle Malting","offers":[{"title":"500 g","offer_id":57461893529975,"sku":"051.632.5-500","price":1.9,"currency_code":"EUR","in_stock":true},{"title":"1 kg","offer_id":57461893562743,"sku":"051.632.5-1","price":2.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-5260.png?v=1776798128","url":"https:\/\/craftbrew.nl\/products\/castle-malting-chateau-chocolat-malt-900-1100-ebc","provider":"CraftBrew","version":"1.0","type":"link"}