BeerSmith Forums user recipe collaboration idea.

[cmbrougham]

I think any modern MO has more than enough DP to take care of what we're making here.

Is there a specific maltster/roast level for the chocolate malt? There are some variances depending on the source.

[bucknut]

Simpsons Chocolate Malt was the only producer of english chocolate malt I could find.

[cmbrougham]

There should be many more options than that--not only is there Simpsons, but also Fawcett, Crisp, Muntons, Bairds, and probably some others I'm not thinking of. These range from ~225L up to (and I'm not sure if I believe this, but it's what the Interwebs says) 600L. There are pale chocolate, "plain" chocolate, and dark chocolate varieties.

Point is, there is a lot of variability out there that could result in two rather different beers, all things being equal.

[all grain]

I was thinking about a chocolate malt that is between 300 400L . don't know if there will be substantial differences between maltsters but we should name one. I can get   Simpsons  for sure.   any input is welcome .   

[cmbrougham]

Sounds good. I suspect that as long as we're within range, there's not going to be much difference.

[Scott Ickes]

I have 3 brew stores local to me, so I should be able to find the right chocolate malt.  I think that I can get it in 200L, 350L and 400L.

I think that the Lovibond should be the same for everyone though.

[Brewmex41]

I would like to vote for pale chocolate malt. 180-220* lovibond. I think it would add a soft coffee/chocolate depth and would still leave room for another specialty grain. I would like to see this brew end up on the maltier side, with lower levels of roasty flavors you might get from a darker chocolate malt.


That is just my thought, here, folks.

[all grain]

just a update here on my end, I just talk to my suppler of grains about M.O malt. he gets crisp and the D.P is 140 on that so no problems converting there. crisp is what l'll be using. Of course I would not expect everyone to use the same base malt maltser and IMO we will get good feedback on the different suppliers malts, if we don't use the same ones. is this a good assumption or not?

[Scott Ickes]

just a update here on my end, I just talk to my suppler of grains about M.O malt. he gets crisp and the D.P is 140 on that so no problems converting there. crisp is what l'll be using. Of course I would not expect everyone to use the same base malt maltser and IMO we will get good feedback on the different suppliers malts, if we don't use the same ones. is this a good assumption or not?

I think it is.

[KernelCrush]

http://www.crispmalt.co/content/brewery

I don't think for a minute that any MO is 140.  That approaching 6-row.  I learned a long time ago not to trust every hobo behind a counter.  I rely on malsters data.  Not saying it wont work, wish I never brought it up. 

[Scott Ickes]

Time to move on.

It seems we're going with 1# of 200L English Chocolate Malt.

Where were at now.

Running Total
10 pounds Maris Otter
1 pound of English Chocolate Malt 200L

I think I'm up next.

[Scott Ickes]

As before...

My suggestion is to add 1.5 lbs of Munich Malt to the mix, with an SRM of 9 as found in German Munich Malt.  This will fit with the Robust Porter style of an English version, as that would be the most likely used Munich Malt back in the day.  I don't think a U.S. Munich Malt is the best choice, although the U.S. 10L and 20L versions wouldn't be in appropriate. 

I use a lot of Munich Malt and find that it adds a deeper malty flavor to many of my beers.  I use it when I want to the maltiness and a little sweetness too.  I also like how the orange-amber color that it imparts, intensifies the colors of other grains (such as crystal, Black Patent, Chocolate, and Roasted Barley).

As far as the percentage of Munich Malt in the total grain bill, I think 8.5% to 10%.  I'm leaning towards the 8.5% in my mind.

I also think it will work well with the English Chocolate Malt.

Thoughts?  Suggestions?

[Roadrocket]

German Munich Malt is a fine choice. I've never used it myself but I've always wanted to. St Austell Tribute, one of my favourite cask bitters, uses a lot of it and it tastes great. I'd go for 10% myself. Porter needs a lot of malty caramel flavour. I think it will work perfectly with the other malts.

Light chocolate is also perfect. It's less harsh and has a more complex flavour than dark chocolate. It adds a nice amount of roastiness and a smooth, smoky, vanilla tone. I once made the mistake of adding some roasted barley to a Porter which turned it into a stout. It tasted great but it wasn't porter.

All Grain, your supplier was quite correct. Crisp MO does have a DP of 140 as stated on the Crisp website. I made an IPA a couple of months ago using 6Kg of Crisp MO and some White Labs WL007 Yeast. It took off like a bucket full of piranhas.

It's great that you guys are choosing malts available outside America otherwise I won't be able to brew it. Thank you.

The next grain choice will be crucial as it's the last. I'll then look forward to seeing what hops you blokes are going to choose.

[Brewmex41]

So right now we are at
10lb MO
1.5 German Munich
1lb English Pale Chocolate malt

I am okay with the Munich addition as well and once everyone chimes in I think i will be able to make my last addition.

Right now I am getting these estimated stats:
OG: 1.060
Srm: 21
Roughly 6% abv but the fg on my recipe builder app is never right.

[cmbrougham]

Hmm... right now, this is massive beer, with a ton of malt character, potentially rather sweet, and somewhat lacking in portery-ness. I'm at an OG of 1.074 and an SRM of 19.9, calculated for my system. I fear the pale chocolate (never brewed with it, so I'm not positive) is going to be a bit stepped on by the heavy-handedness of all the malt. Don't get me wrong--I'm way more of a malthead than a hophead--but I think there needs to be enough other things going on to have this assert itself as a porter, and not just a malty brown ale.

I think I'm the only dissenting voice so far, but I'll acquiesce to the majority. Interested to see what specialty #3 will be, as that's going to dictate the nature of this beer.