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Post by Ken on Jun 14, 2020 10:40:38 GMT -6
I typically use Carafa III, Midnight Wheat, some dark UK crystals that clock in around 180L and Special B. I was cleaning out my specialty grain bin yesterday and ran into an unopened bag of Pale Chocolate along with an opened bag of 'Debittered Black Malt'. I remember in the old days that "chocolate" and "black malt" or "black roast" had a little too much roastiness that took A LONG time to fade. I must have taken a flyer on this pale chocolate. Who has experience with it? What is it best used for and will it bring super-roasty character to a beer or does it fade over time?
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Post by bklmt2000 on Jun 14, 2020 10:49:05 GMT -6
I've used it before (pale chocolate); I forget the maltster, but I recall it being a nice malt. Debittered black malt is interchangeable (AFAIK) with Carafa.
I used it (pale choc) in a few darker beers (Am. brown ale, some red ales, etc.), and I found it did give some light roasty flavors, but much more subtle than roasted barley or black malt.
Pale chocolate could work well with a beer like a dunkel, or your Flat Earth wheat beer.
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Post by Ken on Jun 14, 2020 14:28:59 GMT -6
I've used it before (pale chocolate); I forget the maltster, but I recall it being a nice malt. Debittered black malt is interchangeable (AFAIK) with Carafa. I used it (pale choc) in a few darker beers (Am. brown ale, some red ales, etc.), and I found it did give some light roasty flavors, but much more subtle than roasted barley or black malt. Pale chocolate could work well with a beer like a dunkel, or your Flat Earth wheat beer. Thanks B. Whenever I make a beer that I want to have some color, I always try to use as little dark malt as possible to try to get to the color I want. I should check the lovibond number on the pale chocolate to see where it ranks with MW and Carafa. I assume it's lower which means I would have to use more or else use it in conjunction with something else. I plan to use it. I just need to find the right spot. |
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Post by poptop on Jun 16, 2020 7:38:01 GMT -6
I've used it in Denny's Porter and also Amber ales and lagers. Pale chocolate is milder than the others referenced. Fawcett is supposed to be the best.
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Post by pkrone on Jun 16, 2020 19:51:11 GMT -6
You could always add it near the end of the mash to just get some color and not the roastiness.
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Post by Ken on Jun 16, 2020 20:38:08 GMT -6
You could always add it near the end of the mash to just get some color and not the roastiness. True. Thanks Pete. When you do that, how close to the end of the mash do you do it? Also, is it just milled like any other grain but just kept separate? Cheers. |
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Post by neddles on Jun 17, 2020 7:44:45 GMT -6
I've used Fawcett's Pale Chocolate quite a bit. I really like it in an English brown ale paired with some Fawcett 85L crystal. I've also used it in bitters at less than an ounce just for color. Used lightly it will give just a little bit of a nice deep toasty flavor without acrid or burned notes. In your world Ken, I think you could use it as a non-traditional malt in something like a Vienna Lager if kept light. Maybe an ounce =/- for color and just a touch of that flavor I think would play very nicely with the rest of a Vienna/Munich malt bill. Another place I have used it is in an amber ale. In that beer I think it was about 3oz.
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Post by Ken on Jun 17, 2020 8:05:18 GMT -6
Thanks neddles. I just went and looked and mine is indeed Thomas Fawcett & Sons. It says...
In accordance with my recently-enacted No Kernel Left Behind® policy, I feel like I should get it into a beer here soon. Maybe this bock that has been working well or another beer with some color to it. Cheers guys.
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Post by poptop on Jun 17, 2020 8:08:37 GMT -6
^^ Vienna Lager. I'm overdue to make one...............
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Post by Ken on Jun 17, 2020 9:58:01 GMT -6
^^ Vienna Lager. I'm overdue to make one............... I have one drawn up to make with Bayern. I also contacted a brewery in Bloomington, IN where I had the most delightful Vienna Lager while visiting my daughter. I emailed with a guy who said he would ask the brewer to pass the recipe on to me. Looking forward to seeing it and looking forward to making something that resembles a Vienna Lager sometime in the next month or so. |
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