Help !! Too much chocolate malt

Should drink more · Post by **Should drink more** » Thu Mar 20, 2008 6:24 pm

It seems I have over ordered and I find myself with almost a couple of kgs of chocolate malt.
Any ideas of a nice recipe to use a substantial quantity of chocolate, I make 23 litre batches so I'm not expecting to use it all in one go !

Thanks

oblivious · Post by **oblivious** » Thu Mar 20, 2008 6:34 pm

I know of a recipe for an Imperial porter that use 680-750g of chocolate malt per batch

Stonechat · Post by **Stonechat** » Thu Mar 20, 2008 6:39 pm

Have you got a copy of BYOBRAAH? Two recipes in there. Firstly a Titanic Lifeboat Ale that uses 125g, secondly a Caledonian Porter that uses 140g, both for 23l brews.
Both come out nice.
I'll put them on if you're interested.

roger the dog · Post by **roger the dog** » Thu Mar 20, 2008 6:49 pm

The Black Diamond porter recipe in Marc O's book uses 385g for 23l, I'll post it if you fancy a go.

Should drink more · Post by **Should drink more** » Thu Mar 20, 2008 7:17 pm

Yes please post the recipies. Thanks so far.

Stonechat · Post by **Stonechat** » Thu Mar 20, 2008 7:27 pm

Caledonian Porter.
Pale Malt 3350g
Crystal Malt 215g
Amber Malt 215g
Chocolate Malt 140g
Wheat Malt 475g
Start of boil.....Goldings 40g and Fuggles 45g
Last 15 mins of boil.....Irish moss 10g
OG 1042 RG1011

Stonechat · Post by **Stonechat** » Thu Mar 20, 2008 7:35 pm

Titanic Lifeboat Ale
Pale Malt 3500g
Crystal Malt 415g
Chocolate Malt 125g
Wheat Malt 90g
Start of boil...Fuggles75g
Last 15 mins of boil....Goldings 10g and Irish moss 10g.
OG 1040 RG 1010
Might want to tweak the Goldings up. I used 20g and would have liked it a bit hoppier, but I do remember the ale in the pub being malty rather than hoppy. Do it as per recipe and adjust to your own taste.

mitch · Post by **mitch** » Thu Mar 20, 2008 8:08 pm

Norman's almanac based recipe for Riggwelter contains 10% by mass of chocolate malt. I've brewed this one (minus the 1g of roast barley) and it was very good, if nothing like the original. The 10% chocolate malt gives the beer an intense dark-chocolate/coffee flavour.

Edit: I used Hop and Grape's standard chocolate malt which is apparently a pale chocolate malt (500 EBC).

roger the dog · Post by **roger the dog** » Thu Mar 20, 2008 10:57 pm

Black Diamond

23 litres
OG 1.049 FG 1.009 5.2% ABV

2 hour mash @ 66Â°C
2 hour boil

Pale malt 3575g
Crystal malt 660g
Chocolate malt 385g
Torrified wheat 440g

Target hops (8.7%) 47g start of boil
Maltose syrup 440g (after 1 hour)
Goldings 9g last 15 mins

Stonechat · Post by **Stonechat** » Fri Mar 21, 2008 9:07 am

Norman's almanac based recipe for Riggwelter contains 10% by mass of chocolate malt. I've brewed this one (minus the 1g of roast barley) and it was very good, if nothing like the original. The 10% chocolate malt gives the beer an intense dark-chocolate/coffee flavour. I noticed the 1 g of roast barley whilst browsing Norm's recipes. Would that trace amount make any difference or is it a typing error?

mitch · Post by **mitch** » Fri Mar 21, 2008 11:12 am

Stonechat wrote:I noticed the 1 g of roast barley whilst browsing Norm's recipes. Would that trace amount make any difference or is it a typing error?

Unless you believe in homeopathy, 0.02% of roast barley won't contribute anything detectable. Especially not to a beer already containing 10% roasted malt.

Should drink more · Post by **Should drink more** » Fri Mar 21, 2008 2:21 pm

Thanks everyone. I like the idea of a good strong porter so I think it'll be the Black Diamond (as it uses most chocolate

)

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Help !! Too much chocolate malt

Help !! Too much chocolate malt