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Old 01-22-2014, 02:23 PM   #1
jpcourtney
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Default Too much Chocolate Malt?

I ordered a grain bill for a Brown Ale and mistakenly had 1.5 pounds of chocolate malt milled into the bill instead of .5 pounds. How much is too much? This is what I received:
12 lb American - Pale 2-Row 71.6%
1 lb American - White Wheat 6%
1.5 lb American - Chocolate 9%
1.25 lb American - Caramel / Crystal 40L 7.5%
1 lb American - Carapils (Dextrine Malt) 6%

If too much what can I do to fix it?

Thanks
John

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Old 01-22-2014, 02:32 PM   #2
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I assume that it is all mixed together. If not just weigh out the right amounts.

The only alternatives I can see would be to get more of the other grains and divide it in thirds so that you have .5lb chocolate in each, then add the other grains to all the batches. This means you will have to brew the same recipe 3 times though. Or brew as is and you will have a very chocolaty brown ale.

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Old 01-22-2014, 02:42 PM   #3
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I would brew it as is, it will be leaning more towards a porter with that much chocolate in there, but who doesn't like a toasty chocolate brown ale?

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Old 01-22-2014, 02:49 PM   #4
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Or... pick out all the black bits.

Chocolate malt is pretty assertive. I don't think your beer will taste that great with the extra pound, (3x as much, ouch!).
I'd split the current grain bill in thirds, like suggested above, add the missing grain to one of the thirds and brew that brown.

Then use the left over 2 thirds for one or perhaps two different brews, like a porter or a stout. A Robust Porter can use 0.75-1 lb of Chocolate malt. So can a stout. So you get 2 delicious brews rather than one botched one.

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Old 01-22-2014, 02:54 PM   #5
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Another suggestion:
If you can manage a 6 gallon batch (I'm assuming you were going for 5), brew it as-is and make it an American Stout. Beersmith shows it would come out around 6.5 - 7% ABV with a full-body mash temp, and the color / OG would be right at the high end for that style. Not sure if the roast would be overpowering, but since that was the only roasted malt you have in there, I think you'll be fine.

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Old 01-22-2014, 02:57 PM   #6
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I sat make a stout. Just add some roasted grain and go for it.

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Old 01-22-2014, 03:15 PM   #7
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Agree on it being a stout color, but it will have plenty of roast character without adding roasted barley (which I agree is appropriate for a stout).

Think of it as a very chocolatey porter that is very dark. I bet it turns out pretty good if you can leave it alone for a month or two after packaging to mellow out the roast a tad.

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Old 01-22-2014, 08:05 PM   #8
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I think I'll go with Islandlizards idea and "pick out all the black bits!" Probably will split into thirds and rebuild the Brown Ale recipe and go from there. Thanks all!

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Old 01-23-2014, 12:27 AM   #9
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Would it be chocolatey with that much? I thought it becomes more roasty.

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Old 01-23-2014, 12:41 AM   #10
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Quote:
If too much what can I do to fix it?
Call it a Porter or a Stout. It will probably be a good beer anyway as is.

Split into 2 batches with more base malt will make it more of a Porter, it will probably still be very dark, but less roasty and finish dryer than with all that choc. and crystal malt in one 5 gal batch.
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