Recommended All-round Dark/choc Malt.

[Aus_Rider_22]

Hi guys.

I am going to have a good go at a darker style recipe. Haven't ventured away from the usual APA style with my extracts. I don't mind Guiness and really like Kilkenny. After reading many search results and recipeDB chats I am going to have a crack at either the Who Killed Kenny by cdbrown or fatgodzilla's Better Red Than Dead recipe.

My question is what is the best all-round darker/choc specialty grain for these types of recipes? I 've read that it's better to get the colouring and flavours from spec. grains rather than just using dark malt extract.

I am making a purchase from CBer in the next week and want to pick up a kilo or 2 of a good dark spec grain. It's really between:

Barley Roasted - Unmalted (Bairds) http://www.craftbrewer.com.au/shop/details.asp?PID=792
Black Malt (Bairds) http://www.craftbrewer.com.au/shop/details.asp?PID=793
Carafa Special T1 Malt (Weyermann) http://www.craftbrewer.com.au/shop/details.asp?PID=879
Chocolate Malt (Bairds) http://www.craftbrewer.com.au/shop/details.asp?PID=791
Chocolate Malt Pale (Thomas Fawcett) http://www.craftbrewer.com.au/shop/details.asp?PID=3658
Rye Chocolate Malt (Weyermann) http://www.craftbrewer.com.au/shop/details.asp?PID=2751
Wheat Chocolate Malt (Weyermann) http://www.craftbrewer.com.au/shop/details.asp?PID=805

I was leaning towards TF Chocolate Malt Pale. The "acrid" description turns me away from Bairds Chocolate Malt. I have never used any of these above or tasted beer with any used so I am looking for everyone's opinion. Not going to by more than 2 or 3 at the most.

All opinions and recommendations are welcome!

 

[Fourstar]

Carafa Special II is the all rounder roasted malt for me. Good smooth roast characteristics.

EDIT: the best thing is its de-husked to reduce the acrid qualties of highly roasted malts.

 

[WSC]

I use Stout Can plus Dark Dry Malt, the 200g of Roast Barley, 200g Choc Malt (used chit choc but you can't get that anymore) and 200g Crystal.

That gave me a pretty good roast coffee/choc flavour.

edit. I will be adding oats next to give it a bit more body and oiliness that I love in stouts

edit again. whoops I missed red your OP, ignore the stout references - I have got a nice colour in a mild with RB and Crystal.

 

[Pennywise]

Carafa Spec all the way, if it was the only dark malt I could choose that'd be it

 

[drsmurto]

Pale Choc gets my vote

I use it in everything from amber ales to stouts.

Carafa a close 2nd and admittedly i often combine them in porters and stouts!

 

[warra48]

I love about 50 gr of chocolate in many of my batches.

However, I agree I do love carafa spacial II. It gives me the dark colour I love, very smooth roasted character, without the acrid quality I get from something like black malt.

Having said all that, I did an APA this morning with 50 gr chocolate wheat.

 

[manticle]

Couldn't pick one as they all have different characteristics. I like to blend them to make the most of those characteristics.

If I had to limit I'd go dark crystal, choc and roast barley - should give a nice blend of flavours

 

[haysie]

Carafa Special II is the all rounder roasted malt for me. Good smooth roast characteristics.

EDIT: the best thing is its de-husked to reduce the acrid qualties of highly roasted malts.

Couldnt agree more. Always been a user and a big fan of the dehusked carafas. Have played with it over many styles, in the mash, end of mash, never lets me down. The # 1 dark malt in my haus.

 

[Aus_Rider_22]

Thanks for the advice guys! Very quick!

I've still got plenty of other spec grains and I only brew 20L batches for the kegs and so I am going to go with 500grams of 3 different spec grains as advised in this thread.

Got on order:
-> Carafa Special T2 Malt
-> Chocolate Malt Pale
-> Wheat Chocolate Malt.

Still got bits and pieces of Carared, Caramunich1, Carapils & Caramalt so I will be able to recreate the 2 recipes pretty well!

Thanks again!