Pale Ale with chocolate malt

Post by **Andy** » Fri Sep 22, 2006 2:55 pm

Anyone used small amounts of chocolate malt in a pale ale to add a dash of colour and some complexity to the flavour ?

Trying to think up a recipe for my next brew which will be a single hop recipe using first gold hops from my mate's garden. Aim is for a session beer with a strong hop aroma but with some depth in the taste. So was thinking of adding some crystal (125g) and a dash (15-20g) of chocolate malt to a pale malt base of approx 4kg....

Any thoughts ?

norman · Post by **norman** » Fri Sep 22, 2006 3:19 pm

how about this Andy.
Blues and Bloater bitter from Scotts brewing co in Lowestoft.
Pale Malt 4k
Crystal 283 gms
Chocolate malt 47 gms
30 ebu

Post by **Andy** » Fri Sep 22, 2006 4:03 pm

cheers norman

monk · Post by **monk** » Fri Sep 22, 2006 6:56 pm

I've never added the darker stuff to my pale ales, but I noticed Terry Foster mentions it in his book "Pale Ales". He talks of adding about 1% grist of roasted barley of chocolate to a lower gravity session beer for more complexity. I can't remember if he goes into more detail.

monk

Bigster · Post by **Bigster** » Fri Sep 22, 2006 8:24 pm

Andy
I have just started drinking my bath ales Gem 4.1 (brewday 01/09/06 on auld forum) which has chocolate malt amongst others - well recommended.
If you cant find the recipe I will try and dig out - thought I had overdone chocolate at 50g

but not so sure now...

BigEd · Post by **BigEd** » Fri Sep 22, 2006 8:59 pm

A touch of dark malt like chocolate is a good way to get a "red" color. The Irish Red style is very fashionable in the US right now and your 15-20g seems just about right.

Post by **Andy** » Sat Sep 23, 2006 12:24 am

Thanks all - sounds like I'm on to a potential recipe here, will keep you posted

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Pale Ale with chocolate malt

Pale Ale with chocolate malt