Chocolate Malt in Brown Ale

[Braufessor]

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.

 

[kja]

I use Fawcett for chocolate and pale chocolate.

Thanks for the recommendation. I have been curious to try the Fawcett pale chocolate for a while (I really like their Maris Otter) so I'll pick some up. I didn't know they had a darker chocolate and it took a bit of searching to find some. Interesting that most retailers carry the pale chocolate but not the darker one. I will just have to test both; oh the sacrifices I must make.