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Old 07-25-2012, 02:35 AM   #1
ilv4xn
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Default Chocolate malt SMASH??

I'm sure that I am not the only Dark Dark beer lover. Anyone ever try something like this? will it work? How did it turn out? What did you use?

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Old 07-25-2012, 02:42 AM   #2
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Never tried it, but I don't think you want to use a specialty grain in a smash. There maybe some exceptions to that, but I am doubtful about chocolate malt. But hey try a small 1 or 2 gallon batch, what the hey.

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Old 07-25-2012, 02:49 AM   #3
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I believe they make a chocolate 2 row, but I'm not sure if it would make a good smash.

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Old 07-25-2012, 02:59 AM   #4
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If you're curious try a very small batch. I am very doubtful this will turn out drinkable, though.

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Old 07-25-2012, 03:01 AM   #5
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Quote:
Originally Posted by ilv4xn View Post
I'm sure that I am not the only Dark Dark beer lover. Anyone ever try something like this? will it work? How did it turn out? What did you use?

It will not work but don't let me stop you from trying.
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Old 07-25-2012, 03:03 AM   #6
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Sounds awful.

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Old 07-25-2012, 03:10 AM   #7
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Quote:
Originally Posted by GrainWhisperer
Sounds awful.
This, and I'm pretty sure chocolate malt won't self convert and thus will not ferment leaving a batch of dark nasty with yeast mixed in.
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Old 07-25-2012, 03:48 AM   #8
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I like the way you are thinking but in this particular case I believe your thinking is incorrect. Next time you go to the homebrew store eat a few chocolate grains and tell me if you would like nothing but that in a beer. If you want to try a SMaSH I hear Vienna is a great way to go.

But then again you never know.... I did read someone on here who made an all Peat-malt SMaSH and liked it so I guess you never know....

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Old 07-25-2012, 03:49 AM   #9
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This, and I'm pretty sure chocolate malt won't self convert and thus will not ferment leaving a batch of dark nasty with yeast mixed in.
Good point! Didn't even think of that. How much base grain hypothetically would you need to get you through a batch super, super heavy on the chocolate? 25%? 50%? I really have no idea...
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Old 07-25-2012, 04:04 AM   #10
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With chocolate malt being killed at such high temps for so long, I don't know that it ever adds much fermentable sugar in any recipe. That being said you could use base malt to get the SG you want then go to town with all the chocolate you'd like and it would still ferment the base. Again, I think this sounds awful but experimentation is a great part of this hobby. I would use something like EKG or Fuggles as a hop and a neutral yeast like US-05.

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