So no pale malt. I'm looking for suggestions on ratios to play with to get darker. I have a stout I love to brew. How could I compensate using pilsner malt in place of pale? My thoughts were scale up the chocholate while not adding too much more of the black so not to add in too much burnt flavor.
Id brew your stout just subbing the pils with what you used for pale. They color difference should make next to no difference because the black and chocolate will override it drastically.
I took a stout of mine with an SRM of 29.8. It calls for 15 lbs of Maris Otter at an SRM of 3. I changed the SRM of the Maris to 1 and the batches SRM changed to 28.7....
The only thing id think would change would be that the pils flavour isnt quite as bready as pale. In a stout i dont think youll miss it to much.