Mofo
Grandmaster Brewer
Happy near-start of the holiday season to you! I'm researching recipes for either a Scottish Wee Heavy or Russian Imperial Stout. Many of the recipes I've come across, including those in Brewing Classic Styles, call for pale chocolate malt. It just isn't available where I live (China), but chocolate malt is. Some on the interwebs advise using half the called-for amount in chocolate (which is twice the SRM) in place of the pale chox.
Any opinions on this substitution? Other workarounds? Anybody want to ship me a few kilos of pale chox for Christmas?!
Any opinions on this substitution? Other workarounds? Anybody want to ship me a few kilos of pale chox for Christmas?!