webnmar
Well-Known Member
I am planning on making the Chocolate Covered Cherries recipe from Mr. Beer. I have made quite a few Mr. Beer recipes now and am looking to start playing around a little bit. I would like to add Chocolate malt to the process, but have never used straight malt, just LME and DME for extract brewing. Can any of you experts out there give me a little primer on what to do with 1/2 a pound of chocolate malt to add it to the recipe? I also plan on adding 4 ozs. of cocoa powder mixed with a little boiled water at flame out from boiling the DME and LME.
I need to know how to process the raw malt to use it, and do I then add the extract steps to that beginning step as if it was my base water to start with.
Thanks for any info you can provide. I think from the recipes I have seen, that the amounts are OK, but just need to know the processing steps to use. Do I "mini-mash" (Don't really know what that means) the malt and starting water. Then add the DME/LME according to the normal recipe from there?
I need to know how to process the raw malt to use it, and do I then add the extract steps to that beginning step as if it was my base water to start with.
Thanks for any info you can provide. I think from the recipes I have seen, that the amounts are OK, but just need to know the processing steps to use. Do I "mini-mash" (Don't really know what that means) the malt and starting water. Then add the DME/LME according to the normal recipe from there?