Originally Posted by Pappers
Sorry I can't answer your question directly. You probably already know this technique, but you can add color to a beer without flavor by adding a small amount of chocolate or roasted malt at the mash out. In other words, don't put it in the mash until you are ready to drain it. Some color will be extracted and little or no flavor.
This is a technique I use when making an red ale.
So add during the sparge?
The grain absorption for my first runnings would not allow me to add it during the end of the mash.
I want to have extremely little to no roasty flavors, I would think it would add more than just color.
I was even thinking of steeping grain in the kettle.
Originally Posted by Conroe
The chocolate wheat I have used had much less flavor than the debittered black malt.
What type of flavor, is it roasty/coffee, chocolaty/toffee?
My LHBS doesn't carry the stuff, so I will be making an order probably from BMW, and I have no way of tasting any myself, so I'm really looking for a detailed description of its flavor in the finished beer.