Need a recipe!

Mash it all together at 152. Hit it with about 12-15 IBU charge at 90-60 minutes. No late hops. Ferment with a German Wheat strain like WY3068 around 72*F. Should taste like a Chocolate Banana milk shake with a hint of cloves.

 

Aim for 12-15 IBUs from a 60 minute addition (charge). Not a special ingredient or process. Just a synonym for "addition". Sorry about that.

 

Hmmm... interesting idea. Do tell how it comes out.

My suggestion was just gonna be to add willamette or fuggles hops, don't over-bitter, use a reasonable yeast, and go for it. But the choco-banana supreme sounds more interesting, even if a bit "riskier." But nobody has ever or will ever create the next beer sensation by refusing to take risks*.

*That's what the big three are for, safely selling to frat boys majoring in marketing and business.

 

I'd leave out the chocolate malt, get some saaz or hallertaur and some Belgian yeast, bada bing, bada boom, it's a farmhouse ale.

 

I say go for it, all in, and find an ounce or less of some lightweight hops, per jbakajust1.

 

A Roasty version of a Dunkelweizen. Sounds good to me. Should have a similar taste profile to http://www.germanbeerinstitute.com/Dunkelweizen.html

 

As long as you like beers made with roasted malts, like stouts and porters, these ingredients called be combined for a single beer. If you want to avoid a lot of roastedness, try cold steeping the roasted grain. If you are still not sure about dark roasted beers, keep that out and make an American Wheat type beer, hoppy or not, as you like.

 

I think this idea has potential. However, a whole pound of chocolate malt might be a bit much, though. Just my 2 cents.

 

Very true, especially depending on the malster of said Chocolate malt. Briess is about 325°L, where as Crisp is like 635°L. I used 0.70# of Crisp Pale Chocolate last year in a brown that was quite chocolaty, and very scrumptious. The recipe I suggested also depends on what the OP's Crystal Malt is too. Lower end and even to 80°L would help add to the chocolate aspects, but a darker °L would throw it off with raisins and plums.

 

What's crisp?

 

the malting company. http://www.crispmalt.co/

 

Crisp Pale Chocolate, or Crisp Chocolate? Huge difference between those two. Crisp Chocolate is astringent and really roasty.

 

Good! That one is chocolaty. What about your crystal malt, which one (maker and color)?

 

I would go with the same recipe I stated in the first reply, but back the Chocolate down to 1/2#.