Chocolate grain - pale vs regular

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Permalink Reply by Greig McGill on June 16, 2008 at 11:23pm

I can't buy pale chocolate locally... so no, I don't use it. :)

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Permalink Reply by Stu McKinlay on June 17, 2008 at 7:50am

I've used it for a couple of years and use it to impart colour and a mild coffee/chocolate character without the roastiness, sharpness and acidity that the full chocolate malt gives. Especially useful in beers that also contain some black malt or roast barley (chocolate malt is getting up pretty close to both of these in the colour and roastiness spectrums).

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Permalink Reply by Tony on June 17, 2008 at 7:54am

Brewers coop, in Mt. Wellington, Auckland has both. I am looking at using some in an upcoming stout ( as you know JT). I am sure he will ship if you ask, if not I am happy to do that for you, should you need some?

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Permalink Reply by jt on June 17, 2008 at 8:59am

Thanks Tony, considering getting some with my next purchase. Just not sure whether to buy as well as regular chocolate or in place of it.

I like 2% regular chocolate in a beer but over that I start to go off it - too roasty and sharp as Stu comments

Thought I might be able to use a bit more in the way of pale choc to add more colour & character without the undesirable flavours described

cheers chaps, jt

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