Author Topic: Subbing chocolate wheat for chocolate malt  (Read 1088 times)

Offline erockrph

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2738
  • Chepachet, RI
    • View Profile
    • Critical Tastings
Subbing chocolate wheat for chocolate malt
« on: February 02, 2013, 06:12:40 PM »
I'm brewing a porter in a couple of days that calls for 4oz each of chocolate malt and roast barley (3 gallon batch). My LHBS was out of chocolate malt, and the closest thing they had was chocolate wheat. I've never brewed with chocolate wheat before, but I've read some mixed reports on how it compares to chocolate barley. Some say that it's harsher, closer to black patent than chocolate. Others say it's milder, closer to Carafa.

Does anyone have any suggestions on how to sub in the chocolate wheat in the recipe? Should I be ok using an equal amount of the wheat as I would the chocolate, or should I use more (or less)? This is a rebrew of a porter that didn't quite hit the level of roastiness I was shooting for, so I would like to end up with a fairly roasty end result (without hitting the point of being harsh/acrid).
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Online tschmidlin

  • I must live here
  • **********
  • Posts: 8195
  • Redmond, WA
    • View Profile
Re: Subbing chocolate wheat for chocolate malt
« Reply #1 on: February 02, 2013, 06:17:25 PM »
Based on what you've said, I would just sub 1:1.  For only 4 oz in a 3 gallon batch I think it will be fine.  That's what I would do.
Tom Schmidlin

Offline jeffy

  • Brewmaster General
  • *******
  • Posts: 2515
  • Tampa, Fl
    • View Profile
Re: Subbing chocolate wheat for chocolate malt
« Reply #2 on: February 03, 2013, 07:00:43 AM »
I think it is smoother and less roasty than chocolate malt.  Chew on some.  The difference is evident in the taste.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Online hopfenundmalz

  • Official Poobah of No Life.
  • *
  • Posts: 4774
  • Milford, MI
    • View Profile
Re: Subbing chocolate wheat for chocolate malt
« Reply #3 on: February 03, 2013, 07:06:19 AM »
As Jeff says, it is smoother. That is because wheat has no husk. It would be similar to Carafa Special malt.
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline guido

  • Assistant Brewer
  • ***
  • Posts: 245
    • View Profile
Re: Subbing chocolate wheat for chocolate malt
« Reply #4 on: February 03, 2013, 07:50:09 AM »
I switched over to chocolate wheat a few years ago.  Love it!
Well...I woke up this morning and I got myself a beer

     -"Roadhouse Blues,"  Jim Morrison