BrentW2 Posted October 17, 2010 Share Posted October 17, 2010 I have been given 1 kg of chocolate malt grain, anyone got any ideas on how i can use this?? i have around 70gm of east kent golding hops left over from when i made my 1st SMOTY (All gone now so will have to make another batch) but have quite a good LHS so sourcing other hops wont be a problem. Any idea will be appreciated. Brent Link to comment Share on other sites More sharing options...
brianc6 Posted October 17, 2010 Share Posted October 17, 2010 2 ideas come to mind mate one is a razor back stout or a newcastle brown depending on your taste but the more experienced brew masters like pb or squish prob have some very nice ones to [biggrin] Link to comment Share on other sites More sharing options...
BrentW2 Posted October 18, 2010 Author Share Posted October 18, 2010 Bumping for more advise Link to comment Share on other sites More sharing options...
PB2 Posted October 19, 2010 Share Posted October 19, 2010 Choc Malt grains will make an excellent addition to SMOTY. Use about 200g. You could try it in the Irish Red Ale recipe or any of the dark brews. Link to comment Share on other sites More sharing options...
Slurtis Staggersalot Posted October 19, 2010 Share Posted October 19, 2010 I've got some chocolate malt as well. It is whole and I'm not sure about the best way to break it up. I was thinking that a quick buzz in my coffee grinder would be the way to go, but the I talked to my brother and he mentioned that if you break up the husks too much it can have adverse effects. Something about tannins and off flavors. Now I'm thinking that I may need to invest in a rolling pin and some really heavy zip lock bags... I want to use the chocolate malt as an additive to one of the dark beers I put down. I haven't decided which one I want to try it with first though... Link to comment Share on other sites More sharing options...
BrentW2 Posted October 19, 2010 Author Share Posted October 19, 2010 Choc Malt grains will make an excellent addition to SMOTY. Use about 200g. Excellent idea, was never a big dark drinker until i brewed a SMOTY, they not even 3mth old and almost gone. Went to the pub recently and had a Mangatainoka Dark that had very distinctive chocolatey flavour to it that was very nice Link to comment Share on other sites More sharing options...
PB2 Posted October 19, 2010 Share Posted October 19, 2010 break up the husks too much it can have adverse effects. Something about tannins and off flavors. No, boiling the grains can do this, it's not related to how severely the grains are crushed - mind you, the grains need only be crushed enough to get to the 'good gear' on the inside [biggrin] [cool] Link to comment Share on other sites More sharing options...
Slurtis Staggersalot Posted October 20, 2010 Share Posted October 20, 2010 Thanks PB2, so what your saying is even if I accidentally obliterate the grain with my coffee grinder the result should still be good? It seems like the cheapest easiest way to me to open up the grain without buying a proper mill... Link to comment Share on other sites More sharing options...
2 bird brewing Posted October 20, 2010 Share Posted October 20, 2010 Hi Slurtis and PB2 good to know that if you smash your grain up to small it wil not extract tannins and astringent flavors.PB2 do you think if we break up the grain very small that it will contribute to chill haze or other issues cosmetic or not.Just starting with grain and it would be good to know[happy] Link to comment Share on other sites More sharing options...
PB2 Posted October 20, 2010 Share Posted October 20, 2010 Chill haze is a possibility if the sweet liquor from the grains is not boiled. Link to comment Share on other sites More sharing options...
Greg Posted October 20, 2010 Share Posted October 20, 2010 i wouldnt put grains in a coffee grinder unless you are doing a 'brew in a bag' brew. For speciality grains, i just put them in a zip lock bag and get the rolling pin out and go over them a few times just to crack them open. Thats all you need Link to comment Share on other sites More sharing options...
BrentW2 Posted October 29, 2010 Author Share Posted October 29, 2010 Choc Malt grains will make an excellent addition to SMOTY. Use about 200g. Sterling idea Paul will give it a bash over the weekend after cricket. never used grains before can you or anyone give me a run down on how to do this please. I know u have to crush the grains with a rolling pin or something similar. But how much water shall i use, how long to boil, does it need to be cooled before adding to the wort etc. Sorry if this post dont make to mauh sence i been drinking for 5 hrs and so far the total is 1 bottle of sav blanc and quite a few bottles of coppers mex cerveza Link to comment Share on other sites More sharing options...
brianc6 Posted October 29, 2010 Share Posted October 29, 2010 here bud this is the mini mash method i use http://www.howtobrew.com/section2/index.html Link to comment Share on other sites More sharing options...
BrentW2 Posted October 31, 2010 Author Share Posted October 31, 2010 Ok heres what im thinking, brewing the smoty per recipe and adding the 200gm of choc malt grain as paul suggested. Im thinking boiling the grain in about 3 litres water for 20min then adding to the fermenter. Am i on the right track here or if anyone can advise a different method then pls do. Thanks Brent Link to comment Share on other sites More sharing options...
Kearnage Posted October 31, 2010 Share Posted October 31, 2010 Brent, the method Brian linked to above is a good one. Go to the 'steeping specialty grains' section. As has been mentioned a few times in this thread, don't boil the grain, steep it in hot water. Boiling brings out tannins etc. Boil the liquid you have after removing the grain. Cheers Dan Link to comment Share on other sites More sharing options...
BrentW2 Posted October 31, 2010 Author Share Posted October 31, 2010 sweet thanks had a read thru and was very helpful. Link to comment Share on other sites More sharing options...
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