Dr. Francois
Well-Known Member
I'm wondering if anyone has actual, hands-on experience with Pale Chocolate (Fawcett) or Chocolate Rye (Weyermann). My original plan for the recipe below was to use the Pale Chocolate, but LHBS is out for a while, and I do have access to Choc. Rye.
I'm brewing a small beer (OG 1.035) with a significant contribution from darker malt. It's kind of a hybrid Cali Common/Mild/Bitter I'm developing for a year-round stock ale with a quick turnaround time. I plan to use different yeasts and dark malts depending on the brewing season and temperature of the basement.
Here's the bill:
3 lbs light DME
1 lb 6-row barley
8 oz malto-dextrin
8 oz Fawcett 45L Crystal
6-8 oz either Pale Choc. (215L) or Choc. Rye (245L)
Chocolate malt adjusted to reach 14-15 SRM
BU:GU 0.73
What do you expect the differences in finished product to be if I use one chocolate over the other?
Not to be a jerk, but first-hand experience (as taster or brewer) only, please.
I'm brewing a small beer (OG 1.035) with a significant contribution from darker malt. It's kind of a hybrid Cali Common/Mild/Bitter I'm developing for a year-round stock ale with a quick turnaround time. I plan to use different yeasts and dark malts depending on the brewing season and temperature of the basement.
Here's the bill:
3 lbs light DME
1 lb 6-row barley
8 oz malto-dextrin
8 oz Fawcett 45L Crystal
6-8 oz either Pale Choc. (215L) or Choc. Rye (245L)
Chocolate malt adjusted to reach 14-15 SRM
BU:GU 0.73
What do you expect the differences in finished product to be if I use one chocolate over the other?
Not to be a jerk, but first-hand experience (as taster or brewer) only, please.