View Full Version : Who's chocolate malt do you use?

10-17-2005, 09:29 AM
... and how do you use it (mash? steep?) to get a rich chocolaty flavor?
I've used Great Western, Briess and Dingemann's with less than satisfactory results.

Thanks in advance, and Brew Hard!
Aldergrove Brewery

10-17-2005, 12:39 PM
We use Pauls and Muntons Chocolate malt. They seem to be good malts but then again I haven't tried much else.

10-17-2005, 01:29 PM
Currently using William Crisp chocolate, good chocolate flavor and some slight roastiness. I believe it is about a 600L malt vs. some other chocolates are 350-400L. Did not like the Pauls for chocolate malt (but do like the other malts they make), Briess is ok and they have a regular choco malt and a darker choco malt.

11-23-2005, 09:07 PM
I had good results with Briess two-row chocolate in my robust porter. In my new startup, I think I'm going to give Crisp a try.

03-25-2006, 11:16 PM
I have used both crisp and pauls with great results!!!!

03-26-2006, 01:38 PM
I love the franco-belge, comes in at 375L for their choc. malt. nice chocolate flavor very little roast bitterness, w/ slight coffee tones.

03-27-2006, 06:48 AM
Good results with Munton's on my Chocolate Stout.

03-27-2006, 01:58 PM
I have used Briess, and currently use Hugh Baird Chocolate Malt. No problem with either for me.

03-27-2006, 02:52 PM
I use the Bairds- color is 450 to 500 ASBC. I have used the Briess when GW was out of the Bairds- didn't like it as much, lots of husk and busted-up grain :( . I always add it to the mill with all the other specialty grains, and mash in a single infusion.

07-01-2009, 02:24 PM
So I'm getting ready to buy some more chocolate malt. I've used Briess 2 Row up till now. It has 350L. Muntons is similar. There's choco malt and there's choco malt....can anyone who has used the two compare?

07-04-2009, 08:43 AM
I'm a big fan of the Weyermann CaraFa Special Dehusked products.

Fred Scheer
07-06-2009, 10:11 AM
I'm a big fan of the Weyermann CaraFa Special Dehusked products.

..................I have to second with Weyermann; best flavors - just what you want!


07-06-2009, 12:15 PM
I think the Muntons I get is normally around 330L

07-06-2009, 05:11 PM
Have used Weyerman's, Munton's and Briess. All were different but good their own ways.

Currently using a blend of 2-row Chocolate and Dark Chocolate from Briess. I'm very happy with the results. It gives me lots of flexibility.

07-06-2009, 08:50 PM
There are several varieties of chocolate malt and I think the lovibond usually gives you the best indicator of their flavor. The US chocolate malts that are about 350 lovibond give a nice chocolate flavor. The lighter (usually belgian) chocolate malts that come in about 250 lovibond, I believe, give a milk chocolate type of flavor. The darker, usually english, chocolate malts usually give a dark chocolate/roasty flavor. US chocolate malts about 350 lovibond are my favorite but they all serve different purposes.

Geoff Logan
07-11-2009, 07:05 AM
Crisp chocolate is great! I used to use Briess, but probably won't go back.

07-11-2009, 08:39 AM
Fawcett colored malts all the way. Unbelievable flavors and quality.


07-29-2009, 04:08 PM
I swear by the Crisp Pale Chocolate... Very nice stuff...

lbc llc
08-04-2009, 01:52 PM
I am a big fan of the Crisp chocolate. Have used others, but like the finish on this one best.

08-04-2009, 02:33 PM
Thomas Fawcett malts (especially their caramels and chocolate) are exceptional! intense!

08-05-2009, 03:34 PM
I prefer the flavors of Simpsons although in the past I have used Crisp as well. Rich flavors for your porter.mmmmmm..................

11-09-2009, 12:27 PM
Crisp. Wyerman Dehusk carafa is nice to although not as complex, smoother. Depends on what you want.