Pale chocolate (600 ebc) substitute

[teh_yeast]

Hey,

For my recipe I need pale chocolate (600 ebc). As it happens, I don't have that but I have certain amount of Bestmalz chocolate malt (900 ebc).
Will it be any good if I use that instead of the original one?
And how do I calculate the needed amount? Like 600/900 or otherwise?

Thanks in advance.

 

[jmark]

Here's a good article on chocolate malts if it's any use to you... https://byo.com/mead/item/456-chocolate-malt

 

[teh_yeast]

Thanks but that's not the answer to my question.
Anyway, I managed to get some, so this is not urgent anymore but if one knows answer - feel free to tell me. Just in case I need it in future.

 

[Bosh]

Using that darker malt just less of it (maybe 1/3 less?) should get you in the right ballpark.

 

[chickypad]

It's not going to be an exact sub, but depending on the rest of the recipe you may or may not notice it at all. What is the rest of the recipe?
I typically use pale chocolate that is 225 L (600 EBC) it's noticeably different than the regular chocolate malt I use which is about 430L (1150 EBC). I like them both for different things, the pale is definitely less roasty maybe a little more actual chocolate notes. You probably do want to drop it down a bit if using regular chocolate as Bosh said, but it would help to see the recipe. Who knows, you might like it better depending on what you're trying to achieve.

 

[Brewsncrabs]

You can also steep the chocolate overnight in mash water and it won't be roasty, but it will be darker than pale.

 

[teh_yeast]

Like I said, I have found a way to get the needed malt but I'll post the recipe anyway.

55% Pearl pale
26% Munich
11% Crystal 160
8% Pale Chocolate 600.

68C for 60 minutes. OG = 1,094; FG = 1,038; Mangrove Jack M03 yeast. Columbus @60 and @2 for 70 IBU.

That's not mine so don't ask me about the high FG etc.