| Chocolate Malt shares many of the characteristics of Black Malt but because it is roasted for a slightly shorter period of time and end temperatures are not so high, colour is 200° EBC lighter.
This also means that some of the harsher flavours of Black Malt are not so pronounced. It retains a smoky flavour but is far less bitter. Its main uses are in darker beers and it is used in a well known stout, together with roasted barley to produce a more mellow less bitter taste.
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