Hey guys I am looking into making my own Sweet Chocolate Stout (first one!) in a couple of days. I see a lot of these recipes using chocolate malt, roasted barley and 2-row. I was wondering if it would be a good idea to try a pale chocolate malt instead of the regular chocolate one, flaked barley and MO as the base grain?
I would ideally add a generous pound of lactose to get a really creamy thicker beer. My goal is to get close to sweet milk chocolate instead of the regular roasted more bitter chocolate stout.
Would all these changes be enough to get me close to where I want to go?
Using pale chocolate malt will get me to 28-30SRM. Is black patent an option or even using half chocomalt and half pale chocomalt?
Thank you!
I would ideally add a generous pound of lactose to get a really creamy thicker beer. My goal is to get close to sweet milk chocolate instead of the regular roasted more bitter chocolate stout.
Would all these changes be enough to get me close to where I want to go?
Using pale chocolate malt will get me to 28-30SRM. Is black patent an option or even using half chocomalt and half pale chocomalt?
Thank you!
