bum
Not entitled to an opinion
- Joined
- 19/2/09
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I've never really been a big fan of the proper dark beers. I've tried but as someone who detests coffee (sorry, beanheads) I just can't get past more than a tiny hint of that acrid coffee flavour essential to many examples of stouts and porters.
As I say, I do try to get into them and I've recently found a few porters that have grabbed my attention. Most of them have more of a chocolate background rather than a coffee one (not a full on, girly chocolate - just leaning that way more than coffee). As I understand it these flavours usually come from the same malt so my question is: how do I manipulate chocolate malt in my recipes to favour the chocolate rather than the coffee? Is it just percentage of grist? Is it mash temp - the residual sweetness of a higher mash temp? Can I pair it with another grain to mute the coffee or push the chocolate? I've heard that choc chit would be an easy answer to this question but since it has been discontinued I've decided that in the long run I'll be better off if I learn how to do it with chocolate malt.
I'm thinking that TF chocolate pale malt will get me closer than Bairds chocolate malt but coffee is usually one of the first descriptors both grains so I guess my question remains.
Suggestions on how to use other adjuncts to get some chocolate in a porter are welcome but my focus does remain on how to alter the balance with this grain.
[EDIT: removed bizarre capitalisation]
As I say, I do try to get into them and I've recently found a few porters that have grabbed my attention. Most of them have more of a chocolate background rather than a coffee one (not a full on, girly chocolate - just leaning that way more than coffee). As I understand it these flavours usually come from the same malt so my question is: how do I manipulate chocolate malt in my recipes to favour the chocolate rather than the coffee? Is it just percentage of grist? Is it mash temp - the residual sweetness of a higher mash temp? Can I pair it with another grain to mute the coffee or push the chocolate? I've heard that choc chit would be an easy answer to this question but since it has been discontinued I've decided that in the long run I'll be better off if I learn how to do it with chocolate malt.
I'm thinking that TF chocolate pale malt will get me closer than Bairds chocolate malt but coffee is usually one of the first descriptors both grains so I guess my question remains.
Suggestions on how to use other adjuncts to get some chocolate in a porter are welcome but my focus does remain on how to alter the balance with this grain.
[EDIT: removed bizarre capitalisation]