scottyg354
Plant Based Homebrewer
Remind me never to use more than a 1/4 pound of this stuff. Put 3/4 pound into a brown ale and while it is drinkable it is way way way to roasty.
Remind me never to use more than a 1/4 pound of this stuff. Put 3/4 pound into a brown ale and while it is drinkable it is way way way to roasty.
I think I should have mashed a little high (152-153) than 149 as to add a little sweetness/maltiness. The beer is really too dry to support the bold flavor the chocolate malt is giving it.
My recipe was:
10# two row
1# C60
8 oz choc
1 oz USNB 75
1 oz USNB 10
"chocolate" malts vary so much in color and degree of kilning that you really need to be careful what goes into your beer. I feel like we should be listing lovibond values for all the chocolate malts we use in our beer the same way we do crystal malts.
That reminds me! I LOVE "pale chocolate" malt. It's got a lovibond of around 225 or so, but it's not harsh and makes a great addition to brown ales. I always keep some on hand now, and have even made it an integral part of my stout recipe.
Don't forget the brown malt, it's one of my favorites. But it seems to be used rarely.
Don't forget the brown malt, it's one of my favorites. But it seems to be used rarely.
That reminds me! I LOVE "pale chocolate" malt. It's got a lovibond of around 225 or so, but it's not harsh and makes a great addition to brown ales. I always keep some on hand now, and have even made it an integral part of my stout recipe.
"chocolate" malts vary so much in color and degree of kilning that you really need to be careful what goes into your beer. I feel like we should be listing lovibond values for all the chocolate malts we use in our beer the same way we do crystal malts.
What chocolate malt did you use? I have found the English Chocolate malts to give a milder flavor compared the US malts.
This is so true and unfortunately I learned it the hard way. 2 years ago I made a Porter that had a wonderful rich chocolate flavor and I have not been able to reproduce it. I didn't write down whose chocolate malt I used because at the time I assumed they were all fairly close.
Since then I have tried using Simpsons (430L), a generic English chocolate from NB (400L) and Briess (350L). None had the same flavor. Both English chocolates were very roasty.
Does anyone have a favorite chocolate malt when they want a rich, but not roasty, chocolate flavor?
I use Fawcett for chocolate and pale chocolate.
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