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).