Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 500 L Chocolate Malt?
Reply
 
Thread Tools
Old 05-13-2011, 03:33 AM   #1
TomStew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Montreal, Quebec
Posts: 52
Liked 2 Times on 2 Posts
Likes Given: 1

Default 500 L Chocolate Malt?

Hi all,

I'm trying to create a stout recipe, and I see on the website where I'll be buying my ingredients that their chocolate malt is 500 lovibond. Now, my question is, since it's darker than average chocolate malt (I understand it usually is around 350?) would it give more coffee/roasted flavors?

In that case, could I use only this dark malt in my recipe (with the other ingredients of course) or would I still need to throw in some roasted barley?

Thanks!
TomStew is offline
 
Reply With Quote
Old 05-13-2011, 03:38 AM   #2
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 27 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 2,110
Liked 499 Times on 298 Posts

Default

Can't answer your question, but who is the online source?
skeezerpleezer is offline
 
Reply With Quote
Old 05-13-2011, 03:48 AM   #3
brettwasbtd
Awesomeness Award Winnner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brettwasbtd's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Damascus, MD
Posts: 1,500
Liked 63 Times on 50 Posts
Likes Given: 88

Default

According to the BYO Resource Guide some british chocolate malts are rated with the following:

Chocolate Malt 395°-475° 1.034 Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
__________________
Shegogue Brew | Pronounced "Shuh·goo" | http://www.shegoguebrew.com | Videos | Facebook | BJCP Certified Judge B0999
My Basement Electric Induction Brewery Build (In Progress)
brettwasbtd is online now
 
Reply With Quote
Old 05-13-2011, 03:51 AM   #4
TomStew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Montreal, Quebec
Posts: 52
Liked 2 Times on 2 Posts
Likes Given: 1

Default

http://www.homebrew-supplies.ca/viar...d=0&item_id=34

It's an online store in Canada. Anyways, my question is basically if I can use a pound of that and get a decent result or if I'd need to add roasted barley too to get enough roasted flavor.


Edit: By the way that BYO Chart is pretty neat, thanks for the tip!

TomStew is offline
 
Reply With Quote
Old 05-13-2011, 05:09 AM   #5
KyleWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Birmingham
Posts: 677
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I would say you could substitute more of the chocolate for the roasted barley compared to american chocolate, but not all. (ex. recipe called for 1.25lbs of chocolate malt(350lov) and .75lbs of roasted barley(550lov)....I would say do 1.00 chocolate (500lov) and 0.5lb roasted barley (550lov). while not exactly equal, I believe it would be a manageable exchange. I have also been to the bar tonite...so my evaluations may be skewed.

...I plan on adding that last comment to my signature.
Kyle Wolf
__________________
Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
KyleWolf is offline
 
Reply With Quote
Old 05-13-2011, 02:01 PM   #6
TomStew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Montreal, Quebec
Posts: 52
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Haha, thanks, you must not be that drunk, what you said makes sense. I'll probably add half a pound of roasted barley! I'll tell you how i turned out in a few weeks if I remember.

Cheers!
TomStew is offline
 
Reply With Quote
Old 05-13-2011, 02:05 PM   #7
brettwasbtd
Awesomeness Award Winnner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brettwasbtd's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Damascus, MD
Posts: 1,500
Liked 63 Times on 50 Posts
Likes Given: 88

Default

Ya I agree with the above. You gotta have some roasted barley in a stout, otherwise you are leaning more towards a porter.
__________________
Shegogue Brew | Pronounced "Shuh·goo" | http://www.shegoguebrew.com | Videos | Facebook | BJCP Certified Judge B0999
My Basement Electric Induction Brewery Build (In Progress)
brettwasbtd is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chocolate Malt vs. Pale Chocolate Malt LongDukDong Recipes/Ingredients 2 01-28-2011 10:24 PM
Pale Chocolate Malt in LA/OC Brewsmith Recipes/Ingredients 7 08-29-2010 03:05 AM
Chocolate Wheat malt vs. DEbittered Black Malt. Schnitzengiggle Recipes/Ingredients 6 07-28-2010 06:06 AM
Chocolate Malt vs. Chocolate Wheat Chello Recipes/Ingredients 3 01-26-2008 11:04 PM
Chocolate Malt Orfy Recipes/Ingredients 6 11-11-2005 12:53 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS