Chocolate malt question

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Philsc

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I'd like to brew some porter this weekend and have some chocolate malt for the purpose.

What do I do with the stuff?

Do I crush it and throw it in the mash tun with the pale and the crystal malt?

I ask this question because homebrewing for dummies had a throwaway line that went something like "some of the higher kilned grains must not be crushed"

That's all it said.
 

JLem

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I've used chocolate malt for steeping and for mashing. It's always been crushed and it's always worked nicely.
 

Figbash

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Half a pound of Chocolate, half a pound of Crystal 60L and a quarter pound of Black patent malt makes a very nice Porter. Crush it, steep it for 30 minutes at 170F and add it to your boil. I use Nugget and Willamette hops and Wyeast Irish ale yeast in mine.

Tom
 
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Philsc

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Thanks folks,

Thanks figbash for the recipe. I'll definitely try that at some point. I've not graduated to wet yeasts yet.


I don't have any black malt. I looked for a recipe that just had pale, crystal and chocolate and found St. Peter's honey porter. i thought I'd give that a go with Nottingham yeast. It calls for honey added to the fermenter when the fermentation is under way. That sounds a bit nuts. We'll see what happens.

Or I may do this if I chicken out of the honey fermenter issue. I do like mild.

Mash Tun MIld 5 gallon batch Og 1036 ABV 3.5%

PALE MALT 2480 gms
CRYSTAL MALT 880 gms
CHOCOLATE MALT 180 gms

HOPS boil time 90 minutes 24 EBU

FUGGLES 41 gms



Phil
 

Joos

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It'll still taste great without the black patent.Just won't be as dark.I'm actually drinking a honey porter that my buddy made with chocolate malt right now.It's delicious.It has the color of flyind dog's road dog porter.
 
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