Has anyone ever tried to use a small amount of chocolate or coffee malts (pale or otherwise) in a pale beer in small amounts? My thought is that in a small amount (~1% of the total grist) it could possibly be used to provide a little extra depth to the malts without having a huge contribution on the flavor or color. Has anyone ever tried to make an American or English style pale beer with any of these malts? If so, how did they turn out?