Originally Posted by kja
This is so true and unfortunately I learned it the hard way. 2 years ago I made a Porter that had a wonderful rich chocolate flavor and I have not been able to reproduce it. I didn't write down whose chocolate malt I used because at the time I assumed they were all fairly close.
Since then I have tried using Simpsons (430L), a generic English chocolate from NB (400L) and Briess (350L). None had the same flavor. Both English chocolates were very roasty.
Does anyone have a favorite chocolate malt when they want a rich, but not roasty, chocolate flavor?
I use Fawcett for chocolate and pale chocolate.
Kegged/Serving: Dortmunder, Bo-Pils, Nugget Nectar Clone, Citra IPA, One Hearted Ale, Heady Topper Junior, Scottish 70, British Dark Mild
Bottled: Barley Wine, Sour Belgian Golden on Cherries
Primary: Ordinary Bitter, Bourbon Barrel Imperial Porter
Secondary: Bo-Pils, Sour Cherry Stout,
Future Brews: German Pilsner, Dortmunder, Porter, APA, IPA, British Dark Mild, More...... More....... Beer.......