I'm working on a recipe for a Chocolate Stout. my question is, can i achieve a solid chocolate taste by using malts alone, or will i need to add actual chocolate or cocoa powder? I don't need or want the beer to be a candy bar, just a nice, less-than-subtle hint of chocolate. a medium to big chocolate nose, maybe, with a some light chocolate flavors. I've never brewed with chocolate malts before, so i dont know what to expect. here's a preliminary grain bill, tell me what you think i can expect.
7.5 gallons post boil, 1.055 OG
9 lbs maris otter
1.5 lbs chocolate malt
1 lbs chocolate wheat malt
8 oz carapils
6 oz roasted barley
1 lb lactose added at boil
what do you think about the chocolate wheat? i'm having trouble with whether or not this is a sweet stout or a dry stout. obviously it leans toward sweet with the lactose, but i'd like to mash low, 152ish, so i can have a little bit of both.
also, i could be persuaded to drop the carapils, or replace it with crystal 60 maybe.
7.5 gallons post boil, 1.055 OG
9 lbs maris otter
1.5 lbs chocolate malt
1 lbs chocolate wheat malt
8 oz carapils
6 oz roasted barley
1 lb lactose added at boil
what do you think about the chocolate wheat? i'm having trouble with whether or not this is a sweet stout or a dry stout. obviously it leans toward sweet with the lactose, but i'd like to mash low, 152ish, so i can have a little bit of both.
also, i could be persuaded to drop the carapils, or replace it with crystal 60 maybe.