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Old 04-26-2013, 01:40 PM   #31
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Originally Posted by kja View Post
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.
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Old 04-26-2013, 06:59 PM   #32
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Originally Posted by Braufessor View Post
I use Fawcett for chocolate and pale chocolate.
Thanks for the recommendation. I have been curious to try the Fawcett pale chocolate for a while (I really like their Maris Otter) so I'll pick some up. I didn't know they had a darker chocolate and it took a bit of searching to find some. Interesting that most retailers carry the pale chocolate but not the darker one. I will just have to test both; oh the sacrifices I must make.
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