Difference between pale and regular chocolate malt

[Tippler]

I was just putting in an order to the Malt Miller and I see that he is out of chocolate malt. Could I substitute Pale chocolate malt in a porter-type beer?

[barney]

choc is 800 ebc
pale choc is 400 ebc

Doubling the quantity might go towards it, I like pale chocolate in its own right though, far far smoother. It really depends what the recipe is.

[seymour]

choc is 800 ebc
pale choc is 400 ebc

Doubling the quantity might go towards it, I like pale chocolate in its own right though, far far smoother. It really depends what the recipe is.

+1

Or you could consider substituting 75% of the specified quantity with pale chocolate, and 25% with black malt or even roasted barley for the darker colors and charred flavors. Or (here I go again) dampen and toast your own Pale Chocolate Malt to make it darker.

[weiht]

Personally, i dont think doubling it will bring u anywhere close.. It will give u twice the intensity of the pale choc, but i guess its not desirable. Consider using 20% pale choc as opposed to 10% regular choc in a porter, it will be BURNT...

In the same way using twice the amount of crystal 40 will give u the effect of crystal 80...

[hommebru]

yeah they're very different in flavour. I bought it thinking it'd be a good way of getting chocolatey goodness without any harsh roastness which you can get if you use too much chocolate malt. Turns out IMO that it imparts a more more coffee flavour, albeit smooth, but not very much like the cocoa notes you get from using chocolate malt. I see it as more of a darker brown malt rather than a lighter chocolate malt. Worth using though, just try experimenting with it and see what happens.