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Chocolate/Black Malt: Grain Composition?

This is about kilned and roasted malts.
Every piece of literature seems to say that chocolate and black patent malt don’t need to be mashed, but they also seem to say that the starches inside haven’t been converted to sugars. Is the grain full of burned sugars, burned starches, or what? I understand how to use them, but I want to know what they are.

They are caramelized/burned starches. Not much left that would ferment if mashed.

Thanks.

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