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I love a bit of choc or pale choc (1.5-2.5%) in an amber ale to add some complexity and I actually like the flavour it brings in very small quantities however it is quite different to crystal malts. Choc is a roasted malt so it brings those sort of flavours, it doesnt really bring the sweetness that crystal malts do. If you used 5%+ of choc malt in a beer instead of crystal its going to start tasting stout/porterish rather than a nice sweetness that pale ale and ipas have

[QUOTE="danestead, post: 1314411, member: 12030"] I love a bit of choc or pale choc (1.5-2.5%) in an amber ale to add some complexity and I actually like the flavour it brings in very small quantities however it is quite different to crystal malts. Choc is a roasted malt so it brings those sort of flavours, it doesnt really bring the sweetness that crystal malts do. If you used 5%+ of choc malt in a beer instead of crystal its going to start tasting stout/porterish rather than a nice sweetness that pale ale and ipas have [/QUOTE]

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