[brewthru]

Over the years I’ve read claims chocolate malt imparts a chocolate taste.

Others have stated chocolate malt is the color of chocolate and has nothing do to with the taste/flavor.

Which assertion is correct?

[denny]

Both

[beerphilmcd]

Yes.

Both are true because different manufacturers’ chocolate malts are made and roasted to different degrees. I personally find light chocolate flavors in the more pale chocolate malts, 300 lovibond and lighter. Darker chocolate malts tend to impart heavier roast flavors.


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[Megary]

Yes.

Both are true because different manufacturers’ chocolate malts are made and roasted to different degrees. I personally find light chocolate flavors in the more pale chocolate malts, 300 lovibond and lighter. Darker chocolate malts tend to impart heavier roast flavors.


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+1.

I use chocolate malt quite a bit and the only time I get “chocolate” is with the lighter L chocolate malts…200-300L

Crisp Pale Chocolate (220L) is my favorite for this purpose.

[hopfenundmalz]

Every maltsters roast malts are different, you have to try them and decide.

Weyermann calls their Carafa malts chocolate malts. Last fall I had some Schwarzbiers in Liepzig, and those were very Chocolaty. I don't think they were using British malts in Germany.

https://www.weyermann.de/en-us/products-2/brewery-2/

[fredthecat]

the descriptions like "chocolate" or even "black malt" (implying fully burnt) give your mind impressions before tasting, but chocolate malt from english maltsters gives a particular taste i wouldnt pin to dark chocolate, elements of it for sure but its more just an impression i have in my mind that i know i can get if i use certain amounts of chocolate malt. i like it for sure, but i try to balance out chocolate malt with other roasted malts.

i really enjoy playing with dark malts and you kind of need to just try them.

pale chocolate malt definitely has a place, and it is probably closer to eating chocolate in many ways than chocolate malt, but its much more than that and takes consideration. i enjoyed pale chocolate malt in a sort of mid-darkness coloured brown ale most i think

[brewthru]

I do appreciate all the input. Most interesting.

What about "Chocolate wheat"? Does this follow the same SRM as the regular chocolate malt? (lower SRM = chocolate taste, higher SRM = color).

[goose]

Yes.

Both are true because different manufacturers’ chocolate malts are made and roasted to different degrees. I personally find light chocolate flavors in the more pale chocolate malts, 300 lovibond and lighter. Darker chocolate malts tend to impart heavier roast flavors.


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I have used Castle Chateau Chocolat from Belgium as my chocolate malt for quite a few years.  It is really roasted pretty dark almost 500L.  I really liked the flavor it imparts in the beer.  But to my chagrin, I can't get it anymore probably due to supply chain issues so I think I am going to switch to Thomas Fawcetts Chocolate malt which is a lighter roast (around 200L) or Dingemans Chocolate malt (around 350L)and see how that works in my porters.