How much chocolate is too much in a mild?

[orlando]

Put together a recipe that is 7.2% and now having some collywobbles, is it going to be too much.

Here is the grain bill.


Amt Name Type # %/IBU
3.000 kg Pale Malt, Maris Otter (5.9 EBC) 73.3 %
0.500 kg Crystal Malt (140.0 EBC) 12.2 %
0.295 kg Chocolate Malt (800.0 EBC) 7.2 %
0.200 kg Brown Porter Malt (1700s style) (85.0 EBC) Grain 4 4.9 %
0.100 kg Special B Malt (354.6 EBC)

[seymour]

How much chocolate is too much in a mild?

I'm so in love with chocolate malt lately, I think my answer must be 101%.

Your recipe looks delicious. I've had some bewilderingly delicious recipes made with >10% chocolate malt, but they didn't contain the brown and special-B you're including. It should come out really caramelly, fruity, bready, toasty, full-bodied with big chewy mouthfeel. As always, I'd throw-in a handful of oats for improved head retention, lace, and some silky creaminess in the mouthfeel. Consider boiling-down a bit of your first-runnings for even more toffee. Off the hook!

You're using Fullers or Windsor yeast, right?

[orlando]

Well that's reassuring. Could throw in some torry I suppose and I will be using the Bengal Lancer yeast I've just top cropped from the Porter

[weiht]

7% chocolate malt seems a little high for me. Nearing porter territory actually, especially with the brown malt. I think a good place to start is between a brown ale and a porter but slightly lighter? U may go with 180-200gms max of chocolate and thats on the higher side, i would probably go with 120-150gms chocolate malt with 150gm brown malt. Thats gonna be nutty and not too roasty like a porter.

[seymour]

7% chocolate malt seems a little high for me. Nearing porter territory actually, especially with the brown malt...

Definitely true, but at 7.2% ABV this is a dubiously defined "strong mild" which I wouldn't know how to differentiate from some porters, anyway. If he needs to dial something dark back, he could take from the special-B as well.

...Thats gonna be nutty and not too roasty like a porter.

I agree. Sounds good. Don't some people say a porter isn't necessarily very roasty, though, that higher use of roasted barley steers it into stout territory? Oh boy, here we go again...

[orlando]

7% chocolate malt seems a little high for me. Nearing porter territory actually, especially with the brown malt...

Definitely true, but at 7.2% ABV this is a dubiously defined "strong mild" which I wouldn't know how to differentiate from some porters, anyway. If he needs to dial something dark back, he could take from the special-B as well.

...Thats gonna be nutty and not too roasty like a porter.

I agree. Sounds good. Don't some people say a porter isn't necessarily very roasty, though, that higher use of roasted barley steers it into stout territory? Oh boy, here we go again...

7.2% ABV No that's the grain % not the ABV, that's 3.4% I have dialled it back a little - 6.8% and taken out the Carafa, which just seemed to be chocolate on chocolate really, am I right?

[seymour]

Oops, my bad. Scratch the strong mild confusion. Yes, perhaps a bit too chocolate-y then.

The weiht abides.

[weiht]

honest mistake, yanks drink milds at 7% lol... They may just ridicule the brits back for 40% beers!!! depending on which carafa it its, but still i dont find them as a like for like replacements for choc/rb/black patent malts, quite a noticeable difference. Not bad or inferior, but if u are looking for the same thing then its better to get the chocolate malt instead.

There carafa and carafa special which is dehusked, and both have a i ii iii range for how dark the malts are. Have fun and share the results!!