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Pale chocolate malt brown ale recipe

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Pale chocolate malt brown ale recipe

Characteristics

To begin with, allow me to just obvious this up. chocolate malt is not related to cacao, Hersheys, or any desert-like substance. The name originates from the deep color acquired in the roast.
With this obvious, Chocolate Malt is really a highly toasted malt that's deep brown, just shy of dark colored (340-450 Lovibond). Chocolate malt can be used adjust color and add nutty, toasted flavor to beer styles like Porter, Stout, and Brown Ale.

Specifications

Typical Use. Niche Malt
Lovibond. 340-450 Lovibond.
Flavor/Aroma. Toasty, Caramel, Roasty
Styles. Most styles

All Grain Recipe - Nutty Brown Ale. 1.042/1.011 (5 Woman)

Grain Bill

7.5 lbs. - 2 Row Pale Malt
1/2 lb. - Very Malt (60L)
1/4 lb. - Chocolate Malt

Hop Schedule (25 IBU)

1/2 oz - Target hops (60 min.)
1 oz - Kent Goldings hops (5 min.)

Yeast

White-colored Labs British Ale Yeast (WLP002) - 1800 ml starter

Mash/Sparge/Boil

Mash at 152° to 154° for 60 min.
Sparge as always
Boil for as many as 1 hour 30 minutes
Awesome and ferment at 65° to 68°

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