Chocolate (Briess) — malt guide
Chocolate (Briess) (US): sugar/extract, 350 °L, ~35 PPG. FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & othe…