bennie1986
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Is it a bad move to use chocolate malt instead of roast malt for an amber ale?
Is it a bad move to use chocolate malt instead of roast malt for an amber ale?
I'm using 2% chocolate malt 8.5% c40 8.5% c60 and the rest pale. Do you think that's under the taste threshold? I almost would mind a hint of chocolate though.
17% crystal malt? Really? That's more than I'd even consider using. If it's extremely well bittered and hopped, it might be ok but I'd rethink that. At 2% chocolate, you may get a hint of roastiness with your grainbill, but not much.
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