Originally Posted by rasherb
Oh, um, I mean 'dessert.' Like at the end of a meal. Not the sand type.
I usually brew wheat beers and ipas. I'm Heading into dark territory to make a chocolate dessert stout.
I want to make a stout with as little burned/acrid taste as possible. Any suggestions for a 5 gal batch?
What's the difference b/w roasted barley, black malt, chocolate, and black patent malt?
Black barley and black malt (Black Patent) are darker roasted grains and will have a stronger burned/acridic flavor. Chocolate malt does give a nice chocolate flavor, especially the lower lovibond varieties. Roasted barley can also provide some sweet flavors.
I think for a dessert beer you will want something fairly big, use moderate amounts of chocolate malt and roasted barley (around 12oz each or less). I would use some caramel malts for maltly sweetness. Some lactose will provide a desert like sweetness. Then use a can of powered cocoa added at flame out for the chocolate.
Put together a recipe and post it back here for review.