Chocolate Malts of Rum and Campfire

[armstrong091]

So I did and experiment where I steeped some grains in 65 C water for a half hour. The idea was to get sense of the flavour...blah blah blah.. you get the idea.

The reason I'm posting is the results I got from the chocolate malt. The extracted liquid was nothing special; dark, roasty but a little bit like drinking charcoal water. The grains, however, smelled AMAZING! They had the dark roastyness of the liquid, but they had this whole other layer of dark rum, currants and campfire. SWMBO said they smelled like dark fruit cake.

My question is how do i get THAT into my beer, the extracted liquid tasted and smelled like cigarette ash when compared to the grains.

I'm assuming the answer is, use other grains... But I thought i'd put this up here for discussion. Let me know what you think!

 

[Homercidal]

Some dark malts in the right amounts will add dark fruit flavors just as you describe. I wish I could tell you exactly what and how much, but I'm not really sure.