use for chocolate wheat?

[bracconiere]

so i made some chocolate wheat malt....malted, stewed, dried, roasted, etc.....


but it tastes like burnt bread crust.....can anyone think of of way a flavor like that would be apealing in a brew? lol, i'm thinking like maybe 2oz's of it in a strong proter (10 gallon batch) don't want to throw it out....

 

[Yooper]

I think it might be great in a stout or porter. Chocolate malt is pretty burnt tasting to me, so it sounds like you nailed it!

 

[bracconiere]

yeah, but it's like bread crust....got some choclate malt here now....and some roast barley....have to be batch after next i'm going to try boiling my mash per your directions, with 100% pale next brew....tomorrow....


what percentage of dark bread crust do you think would go good with something like 20lb's pale, 1lb' chocolate, and maybe 4oz's roast barley in a 10 gallon batch? or should i bump up the chocolate for more carmely notes to go with it?

 

[Yooper]

I don't get caramel notes from chocolate malt at all, but for some toasty/roast notes from your chocolate wheat, you could use it instead of the chocolate malt.

 

[bracconiere]

you could use it instead of the chocolate malt.

i tried that, it tastes like burnt bread crust.....not pleasant....i get carmel from chocolate malt? or dark toffee.....