Recommendation for Pale Chocolate in American Brown Ale

I would like to use some pale chocolate in my next American Brown Ale. I'm looking for some recommendations on how much to use. If I were using all normal chocolate, I would probably use 4-5%. I'm thinking with the pale chocolate, I might want to use a little bit of that in combination with the normal chocolate. I was thinking 4% pale chocolate and 2% normal chocolate.

Suggestions?

I think 4.2% would be good, it should get you @ 17.5 SRM. Not sure you'd need the normal chocolate malt assuming you'd have a dark crystal in there... (like C90).

I recently made an American Brown ale with pale chocolate and used 1/2# but I also used 2 oz. Carafa Special II. That ended up being 5.6% and 1.4 % respectively. Color was ~18 SRM. There was also a pound of Golden Naked Oats (10L) and the rest was 2-row pale malt plus a little flaked barley. OG was 1.053.

SpanishCastleAle said:

I recently made an American Brown ale with pale chocolate and used 1/2# but I also used 2 oz. Carafa Special II. That ended up being 5.6% and 1.4 % respectively. Color was ~18 SRM. There was also a pound of Golden Naked Oats (10L) and the rest was 12-row pale malt plus a little flaked barley. OG was 1.053.

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How did you like it?

Haven't tasted it yet, I was just commenting on the color contribution. I've never used Golden Naked Oats and this brew was to see what they're like.

SpanishCastleAle said:

Haven't tasted it yet, I was just commenting on the color contribution. I've never used Golden Naked Oats and this brew was to see what they're like.

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Keep us posted on how it tastes. I'm still about a month away from brewing this, so I've got some time.