quick chocolate malt question...

[basilchef]

Brewing a hoppy American ipa and will be adding pale chocolate malt to it for malt complexity. Its a five gallon all grain batch. I plan to add 1 and 3/4 ounces, is that gonna be enough to change taste or will it just change my srm? 14.675 pounds of total grains.

 

[basilchef]

Brewing a hoppy American ipa and will be adding pale chocolate malt to it for malt complexity. Its a five gallon all grain batch. I plan to add 1 and 3/4 ounces, is that gonna be enough to change taste or will it just change my srm? 14.675 pounds of total grains.

anyone have any idea's at all?

 

[MrTheKing]

I'll have to check when I get home (brewed a black IPA a few months ago), but I can tell you there was definitely more than just 1.75oz of chocolate in it. Had some roasted malt too.

 

[MrTheKing]

Nevermind on the Chocolate then, i've got my chocolate stout on the mind

Black IPA
12lb 2-row
1.5lb Crystal 75
1lb Debittered Belgian Black

Pretty happy with that one

 

[JLem]

That little will not really influence flavor. I will routinely use 1-2 oz of a del roasted grain for color without any real flavor impact.

 

[basilchef]

thanks, i used 4 oz on a a double ipa a few months back. it was great but changed my beer entirely. it finished with a strong chocolate finish. i was just shooting for a hint to give it a stronger back bone so the beer isnt just a hop bomb but something more. how muuch would you add heres the grain bill:

12 lbs 2 row
1/2 lb c60
1 lb organic munich
1 lb organic pilsn
1.75 oz pale choco malt

hops:
1 oz chinook
2 oz cascade
2 oz willamette
1 oz citra
1 oz zyros

not sure if i will add all those hops but will put in most, while saving 1 1/2 oz - 2 oz for dry hopping. 5.3 gallon batch.

 

[MrTheKing]

Well I mean, if you brewed a IIPA but was too strong on the chocolate at 4oz, then half it and try it with 2oz.

I haven't heard of a chocolate IPA before, so you might just have to play around with it for a few rounds until you get what you're looking for.

My stout had 1/2lb of chocolate malt in it, I was going to bump it up more. But a stout vs an ipa is an entirely different ballgame.

 

[basilchef]

does this recipe technically make it an imperial amber?

 

[MrTheKing]

I chucked it in Beersmith real quick - Color is too light for an amber. Not sure what your hop schedule is either but the IBU's would be up there for an amber.

 

[basilchef]

I chucked it in Beersmith real quick - Color is too light for an amber. Not sure what your hop schedule is either but the IBU's would be up there for an amber.

thank you your grace. i truly appreciate your input. all hail the king. oh and the ibu's will be much less then you would think. im thinking a 3/4 oz chinook at fwh (around 60 mins) then another 4 oz. one addition at 20 and then small additions til flame out. running the hop sched thru a calc online its giving me around 62 ibu's. would you do a 60 or 90 min boil for this? and whats the difference if im just boiling out water content anyway? i would assume caramelization but thats all i get due to the fact my fwh is at 60 either way to keep ibu's down.

 

[MrTheKing]

It really only depends on your preboil gravity and where you'd like to end up on the 60 vs 90 min boil. You'll have to take into account your hops though - you'll get much more utilization (and IBU's) out of a 90 minute boil if you're FWH'ing.

If you know your system pretty well and can anticipate your preboil gravity is going to be on target to hit where you want your OG to be, then go for a 60 min boil and hop away.