I'm making a brown ale. Most American brown ales I have tried have too much chocolate flavor for my taste - a typical (recent) example of the too much chocolate taste for me is the DFH Indian Brown ale. I have for whatever reason a pound of chocolate wheat malt in my grain locker. I am not sure how this is going to taste! So here is my question:
I am brewing a West Coast Blaster derived amber ale, which has been a house ale around here since I brewed it the first time. I thought I might replace a small proportion of the pale wheat malt in this beer with chocolate wheat and get a brown ale. I don't have the exact recipe on hand at the moment but it is something like: Maris Otter as the base malt with munich, pale wheat, victory, crystal 40 and crystal 120 and a touch of pale chocolate malt. Hops are centennial and cascade. I have just recently been using sorachi ace as the 60 minute bittering addition.
So if I add a little chocolate wheat it will obviously change the color - but how chocolately do you think say 3 or 4 oz might make this beer? I am not sure I want to mess up one of my favorite beers but I am intensely curious! This wold be in a 5 gallon batch, OG around 1.065, FG tends to be 1.010-1.013.
I o p h o n

