Author Topic: Chocolate Malt Substitution  (Read 567 times)

Offline glenhira71

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Chocolate Malt Substitution
« on: October 02, 2010, 01:47:18 PM »
I'm interested in brewing dark ales with the extract process and I have notice that many recipes include chocolate malt.  The problem is that I am very sensitive to eating chocolate.  As a child I was allergic to chocolate and I still avoid it whenever possible.  Does anyone have any ideas of a substitute ingredient with these recipes?

Offline phillamb168

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Re: Chocolate Malt Substitution
« Reply #1 on: October 02, 2010, 02:14:08 PM »
Not to worry! Chocolate malt is not actually made with chocolate, but rather is just regular malt which has been roasted to q chocolate-y color. You can have chocolate-based adjuncts of course, but chocolate malt itself is just color.
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Offline beerocd

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Re: Chocolate Malt Substitution
« Reply #2 on: October 02, 2010, 02:44:12 PM »
but chocolate malt itself is just color.

gotta disagree a bit with you there. chocolate malt definietly gives your brew a chocolate note. depends on your palette. but there is NO actual chocolate - so no need to worry about allergies - except that gluten thingy....
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