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Dingemans Chocolate


Belgian chocolate malt with roasty aroma and dark colour with low astringency.

Dingemans Chocolate malt is roasted at high temperatures and afterwards rapidly cooled when the desired colour is achieved. As a result, this malt gives the beer a roasty, chocolate aroma and dark colour. Due to Dingemans’ unique production methods, their roasted malts are less astringent.

Suggested usage: Dark specialty beers, Double Abbey beer, Stout, Dark Ales, Bock beers, Belgian Quadrupel

Colour °EBC 800.1 – 1000.5
Color °SRM 406.2 – 507.9
Color °Lovebon 300 – 375
Protein Total 12.5% max
Moisture % Max 4.5
Extract FG Min 70.0
Usage Rate Up to 5%