Beer Forum

Some of the recipes I see call for 350L chocolate malt, some call for 420L. Is there a secret to getting one over the other? Do different maltsters roast their chocolate to different levels? I've got a handle on the pale 200L chocolate, but the 350/420 thing is still over my head.

And while I'm on the subject, what do you do if you need one and can only find the other? I imagine I could darken up a recipe with a bit of carafa, or I could just use more 350.

pfooti wrote:Some of the recipes I see call for 350L chocolate malt, some call for 420L. Is there a secret to getting one over the other? Do different maltsters roast their chocolate to different levels? I've got a handle on the pale 200L chocolate, but the 350/420 thing is still over my head.

And while I'm on the subject, what do you do if you need one and can only find the other? I imagine I could darken up a recipe with a bit of carafa, or I could just use more 350.

Different maltsters do make different levels of chocolate malts. I have seen English Choc. malt range from the pale 180 all the way to 400+L.
IF you can't find the right level chocolate to use, then simply use more of the chocolate you have. You shouldn't need but an ounce or two more to reach an appropriate level for color adjustment.

Yes, the Briess product is right around 350, and I believe Simpsons runs a bit higher (closer to the 400).