What to Do With Chocolate Malt

Discussion in 'General Brewing Discussions' started by Nosybear, Nov 15, 2016.

  1. Nosybear

    Nosybear Well-Known Member

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    A couple nights ago I scored a pound of free Viking Chocolate Malt (350 degrees L). So now I'm wondering what to do with it! I love Stouts, browns, browns and Porters but don't have a good, reliable recipe. So, any suggestions?

    Or should I possibly take a chance and do a Munich Dunkel or something along those lines with the Chocolate?

    Your ideas are welcome....
     
  2. jmcnamara

    jmcnamara Well-Known Member

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    Some sort of winter milk stout? Definitely something for those snowy Colorado nights by the fire
     
  3. OkanaganMike

    OkanaganMike Active Member

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  4. Nosybear

    Nosybear Well-Known Member

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    Was doing some more research last night - I'm tending in the direction of a Robust Porter. I'd do a Baltic Porter but there are two carboys full of wine cold-crashing in my lagering fridge. They'll be in residence there until January, so I can do one lager at a time and I have one that started fermenting yesterday. So it's now cool enough that I can secondary a Robust Porter in the basement, looks like my beer.
     
  5. Ozarks Mountain Brew

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    I use chocolate and any darker grains very sparingly, they seem to cloud up and have more sediment and too much is just unnecessary, a little goes a long way
     

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