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Old 04-24-2013, 02:12 PM   #1
scottyg354
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Default Chocolate Malt in Brown Ale

Remind me never to use more than a 1/4 pound of this stuff. Put 3/4 pound into a brown ale and while it is drinkable it is way way way to roasty.

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Old 04-24-2013, 02:23 PM   #2
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Now you have me worried. I have a brown ale fermenting that has 8oz of chocolate.

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Old 04-24-2013, 02:24 PM   #3
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8 oz is just about the limit IMO.

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Old 04-24-2013, 02:42 PM   #4
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Quote:
Originally Posted by scottyg354 View Post
Remind me never to use more than a 1/4 pound of this stuff. Put 3/4 pound into a brown ale and while it is drinkable it is way way way to roasty.
Its way more than just the amount of chocolate malt, the rest of the recipe and FG play a huge role in the balance of the beer.


With that being said even big brown ale recipes tend to stop at .5 lbs.


Two strategies for mellowing the roast character of malts are

1. Cold steep the roasted malts
2. Cap your mash for the last 15 minutes with roasted malts.
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Old 04-24-2013, 02:43 PM   #5
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Its drinkable, just a little much.

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Old 04-24-2013, 02:48 PM   #6
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Type: All Grain Date: 3/23/2013
Batch Size (fermenter): 5.00 gal Brewer: Scott
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 82.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.4 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 18.6 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 7.0 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 20.1 IBUs
1.00 oz Willamette [5.50 %] - Boil 10.0 min Hop 5 7.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6
1 lb Powdered Peanut Butter @ 60min
1 lb Powdered Peanut Butter @ 14 days Secondary
Measured OG: 1.052
Measured FG: 1.010

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Old 04-24-2013, 03:56 PM   #7
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I used 3.2oz of chocolate malt from some 6oz I had left in the fridge for my NZ hopped Moari IPA. But that also includes 1/2lb carapils,2lbs pale malt (UK),2lbs marris otter (crisp),8oz crystal 40L in the partial mash with 2G of local spring water. According to BS2,it's supposed to give this one the same amber/orange color of my malt profile for my APA/PA/IPA AE beers. It looked a bit darker going into the fermenter to me,but colors can lighten by the time all is said & done. I feel that the malts used in this mash will give a bit more flavor complexities compared to the AE version. And it still uses a 3lb bag of Munton's plain light DME,which has gotten to be somewhat of a tradition with me. According to BS2,it was a little light in the OG,& nor having anymore DME to add,I used a pound of demerara sugar. Added enough to the OG to bring up to spec for an American IPA. Added a tad to the SRM as well,2SRM according to BS2. Besides it's having a nice light brown sugar laced with honey flavor. Thought it'd work with the NZ hops's tropical flavors.
So you def have to watch how much chocolate malt you use,depending on what you want out of them. Just some color,or a lil flavor,or a lot of color & flavor...

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Old 04-24-2013, 04:07 PM   #8
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I think I should have mashed a little high (152-153) than 149 as to add a little sweetness/maltiness. The beer is really too dry to support the bold flavor the chocolate malt is giving it.

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Old 04-24-2013, 04:09 PM   #9
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As a matter of fact,I mashed mine @ 152F. But since I wrapped it up in this thinsulate/synthetic goose down huntin coat,it went up to 153F in the course of an hour. That temp seems to give a good balance of malt & hops in mine.
Just hopin the super moss will clear up the protein haze from the fine crush,etc.

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Old 04-24-2013, 04:55 PM   #10
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My recipe was:
10# two row
1# C60
8 oz choc
1 oz USNB 75
1 oz USNB 10

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