I've been thinking of making a mini batch (ca 2 liter, max) of braggot using only chocolate malt.
Probably one part chocolate wort and two parts mead. Then back sweeten it a whole lot, to counterbalance the bitterness.
Thinking it'll either come out horrible, or friggin' awesome. But I haven't stepped into all grain brewing on my beers yet, so I don't have much experience using grains - so any suggestion?
I also have Swedish smoked malt and an unknown crystal malt. Though, the smoked malt is way too overpowering. 100 grams in a 23 liter partial mash became almost undrinkable.
Probably one part chocolate wort and two parts mead. Then back sweeten it a whole lot, to counterbalance the bitterness.
Thinking it'll either come out horrible, or friggin' awesome. But I haven't stepped into all grain brewing on my beers yet, so I don't have much experience using grains - so any suggestion?
I also have Swedish smoked malt and an unknown crystal malt. Though, the smoked malt is way too overpowering. 100 grams in a 23 liter partial mash became almost undrinkable.