What is Caramel 80L Malt?

Caramel 80L Malt is a roasted caramel malt used to add deep red color, caramel sweetness, and malt complexity to beer.

How much Caramel 80L Malt should I use?

Typically 5–15% of the grain bill depending on desired sweetness and color intensity.

Does Caramel 80L add sweetness?

Yes. It contributes caramel, toffee, burnt sugar, and mild raisin notes.

Can I steep Caramel 80L Malt?

Yes. It can be steeped to extract color and sweetness.

What styles benefit most from Caramel 80L?

Porters, stouts, doppelbocks, strong ales, barleywines, and dark lagers benefit most from its caramel depth and red color.

Will this malt darken my beer significantly?

At 80°L it adds noticeable deep amber to red color, especially at higher usage rates.

Dark Chocolate Malt - Briess

$3.29

Choose from Milled or Unmilled

1 Lb Unmilled Dark Chocolate Malt

1 Lb Milled Dark Chocolate Malt

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~~Was $200.00~~

Now $100.00

Lovibond Scale from 10°-120°

Malt Style, Dark Roasted Malt
Flavor, Rich smooth coffee
Color, Dark brown hues
Lovibond, 318º
Moisture, 5.5%
Benefits, Darkens color and adds rich chocolate and roasted coffee flavor without sharp astringency

Flavor Notes

Dark Chocolate Malt delivers bold roasted chocolate character supported by deep coffee notes and subtle roasted malt complexity. Its flavor profile enhances darker beers without introducing sharp or acrid bitterness.

Mouthfeel Impact

Adds depth and richness while supporting fuller body and a smooth roasted backbone. It complements caramel and base malts to build layered malt complexity.

Brewing Performance

• Color contribution of ≈318°L
• Produces deep brown to nearly black hues
• Adds chocolate and roasted coffee flavor
• Enhances malt complexity and structure
• Best used as a specialty roasted malt addition

Dark Chocolate Malt works especially well in beers that benefit from layered roasted malt character and deep color without harsh bitterness.

In All-Grain Brewing

Use 1–3% for subtle roasted complexity and color adjustment.
Use 4–7% for balanced chocolate and roasted coffee flavor.
Use 8–10% in darker beers like Porters or Stouts for stronger roasted malt character..

In Partial Mash Brewing

Include in the mash portion to contribute roasted flavor, color, and malt complexity.

In Extract Brewing

Dark Chocolate Malt can be steeped at 150–170°F for 20–30 minutes to extract color and roasted flavor.

Pairing Suggestions

Pairs well with:

• 2-Row Malt
• Maris Otter Pale Ale Malt
• Munich Malt
• Crystal / Caramel Malts
• Chocolate Malt
• English Ale yeast
• Irish Ale yeast
• Noble hops or classic English hop varieties

Dark Chocolate Malt - Briess

From $3.29

Frequently Asked Questions

Is Dark Chocolate Malt a base malt?

No. Dark Chocolate Malt is a specialty roasted malt used to add color, roasted flavor, and malt complexity alongside a base malt.

How much Dark Chocolate Malt should I use?

Typical usage ranges from 1–10% of the grain bill, depending on how prominent you want the roasted chocolate character to be.

Does Dark Chocolate Malt add bitterness?

It contributes roasted flavor but is designed to avoid harsh bitterness or astringency, allowing chocolate and coffee notes to remain smooth and balanced.

Can I steep Dark Chocolate Malt?

Yes. Like many roasted specialty malts, it can be steeped to extract color and roasted flavor without requiring a full mash.

What styles benefit most from Dark Chocolate Malt?

Porters, Stouts, Brown Ales, Dunkels, and other dark beers benefit from its rich roasted chocolate flavor and deep color.

Discover More Brewing Grains

Using Brewing Malts & Grains in your latest recipe? Browse our full collection of brewing malt and specialty grains, from caramel malts to rye to adjuncts. Available milled or unmilled to best suit your brewing setup.

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