Originally Posted by bennie1986
Is it a bad move to use chocolate malt instead of roast malt for an amber ale?
No, of course not. It's just that roasted barley (it's not malted) is darker so you can get a dark color using just an ounce, plus it gives it a reddish hue.
I've used pale chocolate in small amounts in my ambers just to get a wee reddish color, and it worked out great.
If you are adding it just for color, you want to stay under the taste threshold.