Originally Posted by Lcasanova
You could roast some gluten free grains really dark like I have for my brown ale. I don't know what other qualities chocolate malt would contribute since I've only ever brewed gluten free.
A faint burnt, coffee-esque flavor. I would replace with .25oz of coffee.
Maybe something like:
6lb Brown Rice Syrup (60min)
1lb Amber Candi Syrup (60min)
.25oz Coffee (Primary)
4tsp Yeast Nutrient (When pitching yeast)
Copy the hop schedule from your clone.
Ferment with Fermentis S33.