Stayed tuned for Ovaltine 2.
More Hops. Whirlflock. US-05 Yeast. Chocolate Ovaltine.
I am determined to make something out of this stuff now. I'm sooooo frustrated.
The Blue "rich chocolate" Ovaltine is mostly sugar, not malt. I wouldn't use it. The "chocolate malt" ovaltine has cocoa over the original, but also its number one ingredient is sugar, not malt. I cannot imagine that using it would turn out any better, sadly. If anything, using the original ovaltine as the base would be best because of the higher malt concentration. *Shrug*