I will be brewing up a brown ale that I want to have a strong dark chocolate taste in. I've since moved and will now be buying my grains from Austin Homebrew Supply, who carries a Great Western chocolate malt instead of Briess. According to them it has a L* of anywhere from 340-450. Quite the range, and I'd guess quite the flavor difference too. Kind of hard to work with something with such parameters. How can one use a bit for color or , in my case, a certain flavor?
Great Western's site is terrible so there's no info there.
I intended on using 1/2 lb in a 6 gal recipe, but I'm not sure if this could prove to be too much and become more roasty than dark chocolatey.
Here's the recipe I came up with:
https://www.homebrewtalk.com/f39/dark-chocolate-brown-recipe-critique-482724/
Can anyone help?
Great Western's site is terrible so there's no info there.
I intended on using 1/2 lb in a 6 gal recipe, but I'm not sure if this could prove to be too much and become more roasty than dark chocolatey.
Here's the recipe I came up with:
https://www.homebrewtalk.com/f39/dark-chocolate-brown-recipe-critique-482724/
Can anyone help?