I normally brew my sweet stout with 80% marris otter, 10% pale chocolate malt, 5% chocolate malt and 5% lactose. Which give a nice espresso dark chocolate flavour.
It does not seem I will get any pale chocolate malt in our country for the foreseeable future. Based on the reading I've done I substituted the pale chocolate malt with Blackswaen coffee malt.
Any opinions/advice on the chocolate malt / coffee malt ratio?
It does not seem I will get any pale chocolate malt in our country for the foreseeable future. Based on the reading I've done I substituted the pale chocolate malt with Blackswaen coffee malt.
Any opinions/advice on the chocolate malt / coffee malt ratio?