How much chocolate malt's needed before you get "chocolate" tones?

For chocolate flavor I actually like using a combo of pale chocolate malt and chocolate wheat. I'm usually in the 8 to 10 % range but I would go higher if I wanted a bigger flavor.

 

I would suggest that the type of chocolate malt (i.e., Malting company) is just as important as the amount.

I notice chocolate notes in my Oatmeal Stout when I use 0.5 - 0.75 lbs. of Simpsons Chocolate Malt; 5 gallon batch with an OG of 1.050.

Also, it depends on whether there are other 'character' malts which might obfuscate the Chocolate Malt flavors.

Cheers!

 

Thomas Fawcett brown malt at 10% will get you chocolate.

 

I actually don't remember what exactly started me on using the mix, but if I had to guess I think it was a BYO or Zymyrgy article on porters years ago. I've also brewed a lot of porters over the years, experimenting with different grain combinations. I ended up settling on 3 parts pale chocolate to 1 part chocolate wheat as my favorite, and it has a big, smooth chocolate flavor.

 

I only use UK or German specialty malts in my beers. I've always liked the results better.

 

My favorite Porter recipes always use brown malt.

 

I would not add crystal malt at all for that kind of recipe Go to town on the pale chocolate and a touch of bitter black patent malt...the hops will take care of the rest. You could use no black patent.

If you want a real cocoa flavor, just stick with an abundance of pale chocolate. 15-20 percent...You say you want a smore beer...well don't skimp on the pale chocolate.

 

The more important question is how do you intend to get graham cracker and marshmallow flavors? Chocolate is easy.

 

Add marshmallow root powder, and vanilla bean, the pale chocolate will take care of the rest.

 

Correct

 

Cinnamon and Vanilla, use good pure extract. Then let the malts take care of the rest. I would rather have a more chocolate forward flavor so i'd use more pale chocolate. But if you want that carmel like finish use more crystal and caramel malts than you'd normally consider.

Shave fresh cinnamon, you could use real vanilla too. Good luck. I wouldn't waste good gram crackers for the beer, save that for the little rascals.

Good luck. Have fun. Perhaps a touch of special B malt in there for some toffee/plum character.

 

You get it in Canada, it's a common as dirt botanical. Do a search for herbalists in your area, they'll have the powder for you. It will add an earthy body to beer.

 

Perhaps I was fooling myself, but I thought I could taste cocoa notes when I used 2 oz of pale chocolate in a 5 gallon batch (cal common). I just checked gravity on a lager that has ~5 oz of cold steeped carafa special III, and I think there are chocolate notes there, too.