I recently brewed a batch of Northern Brewer's St. Paul Porter. When purchasing ingredients from my LHBS, I mistakenly used American chocolate malt in place of the British variation, unknowing the substantially different lovibonds.
While transferring to the secondary, the beer tasted great but I am displeased with the unusual translucent brown colour of the beer.
My correction plan was to create a 1L minimash using black malt, cooling, and adding this to the secondary for a "secondary fermentation".
I was hoping the more experienced members might give me their input on this plan of action.