Chocolate malt sub

[JoeyChopps]

Well somehow either I screwed up or while ordering the software had a glitch ( Im figuring the first) I have all the stuff to make a dry stout except the chocolate malt. The closest brew store is two hours away so that's out of the question what can I use from the grocery store that would get close to the same results. When and how much should I add? The recipe only called for 4 oz of chocolate malt. Cheers Chopps.

 

[motorneuron]

What are the other dark grains in there? And do you have anything else dark on hand? Most likely the best and simplest thing to do is just leave it out, especially if (as I assume) there's a fair amount of other dark grain in there.

If you were feeling crazy, you could home-roast something, but it's harder to make good dark malt at home than it is to make medium-colored stuff like amber or brown.

 

[pondochris]

What are the other dark grains in there? And do you have anything else dark on hand? Most likely the best and simplest thing to do is just leave it out, especially if (as I assume) there's a fair amount of other dark grain in there.

If you were feeling crazy, you could home-roast something, but it's harder to make good dark malt at home than it is to make medium-colored stuff like amber or brown.

I agree.

 

[JoeyChopps]

The recipe is
6.5 lbs pale malt
.5 lbs flaked barely
13oz roasted barley
4 oz chocolate malt

Could I use cocoa powder or a little bakers chocolate or a Hershey's bar?

 

[RobWalker]

powder will add chocolate flavour certainly, not sure about colour, probably a little...

you can always steep more roasted barley in later if it's not dark enough

 

[motorneuron]

I don't know too much about chocolate in beer, but I know that one potential problem is that it contains a fair amount of fat, which will kill the head retention of your beer quickly. Plus the "chocolate" from the malt isn't exactly the same as the flavor of the real thing. Other people would have more advice on that though.

If you want to add a little random dark flavor, you could use an ounce of coffee beans. Or if you have any dark crystal on hand, like Special B or something else that is at least 120L, you could use a few ounces of that.

 

[JoeyChopps]

The only other grain I have is 2 row.

 

[RonPopeil]

i think you're out of luck. 4oz is really just a color adjustment. special B could get you close in small doses. or roasted barley but you said you only have 2 row.

 

[jstraight]

Roast it yourself. .5lb of your 2 row, spread out on a cookie sheet, 30 min @ 425 just pay attention turn over a couple times.less or more time as needed, don't burn, will add some aroma to house

 

[JoeyChopps]

Cool sounds like a plan. Should the two row be black as night when I'm done?

 

[jstraight]

not black, that would be burnt, nice even dark brown, it will burn quickly if not watched

 

[JoeyChopps]

Cool thanks for the tip

 

[jstraight]

If you try, let me know how you made out.

John

 

[tennesseean_87]

You could try subbing out a greater amount of base malt for some home-made brown malt, which will be easier not to over-do. 4 oz Choc vs. 16 oz 60L brown malt?