I’m planning a Belgian Stout and I’m looking for a lot of dark chocolate flavor but not a lot of roast. I’m curious what maltsha e the most chocolate with minimal roast and what % of the grist they work best.
I assume it will be something huskless like dehusked carafa (probably I or II?), chocolate rye, or chocolate wheat, but I’m curious what peoples experience with these various malts is. Any suggestions?
I assume it will be something huskless like dehusked carafa (probably I or II?), chocolate rye, or chocolate wheat, but I’m curious what peoples experience with these various malts is. Any suggestions?