hinke

Recipes 

12 gallon batch
OG 1.085

36# 2-Row
2# C60
20oz Chocolate

If it gives too much chocolate, how can we get it to around 23SRM without adding too much roasty/chocolate flavor.

cockybitz

Recipes 

well, that is relative. It does not appear to be too much to me-- assuming you are speaking of chocolate malt. If so, I would say even more is appropriate. What are you looking to get in your flavor profile?

hinke

Recipes 

Only for color.

It's more of a Imperial Red...with lots of hops.

FirstStateBrewer

Recipes 

Can you ever really have too much chocolate flavor?

hinke

Recipes 

The title is a little misleading.

We don't want the flavor from the chocolate malt. We want the color.

Soma

Recipes 

Use some Carafa special in place of chocolate if you are just looking for color.

xjmox14x

Recipes 

This. Chocolate malt gets its name moreso from its color, not its flavor. It gives more of a roasty flavor than anything (as opposed to tasting like straight up chocolate). If you want the color with little malt flavor, go with a dark Carafa.

Xpertskir

Recipes 

No kidding...."Last week I had too much sex"

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

Whattawort

Recipes 

A little roasted barley would also add some good color if you're looking for red.

__________________
Bottled - Nadda
Kegged - Star San
On Deck - Zythos IPA

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- Tucker Max

dcp27

Recipes 

23 SRM is not red, you would be making an imperial brown with this bill. use 2-4oz of carafa III