Chocolate Malt Grain

Methods, ingredients, advice and equipment specific to all-grain (mash), partial mash (mini mash) and "brew in a bag" (BIAB) brewing.

Chocolate Malt Grain

Postby esky64 » Tuesday Apr 14, 2015 9:27 pm

Hi all
I have been brewing Coopers Stout from the can for some time but I'm now starting to change things
My normal method is
19L water
1 can coopers Stout
1/4 Black of old Gold Chocolate
2 Sticks of liquorice
and brew craft milk stout mix

I've just got hold of some Chocolate Malt Grain cracked

Now my question is how to use it, Do I boil it and add the water or what and how much to use
Thanks for any input
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Re: Chocolate Malt Grain

Postby rwh » Friday May 01, 2015 4:43 pm

Chocolate malt can be steeped. Conventionally, this means just soaking in hot water for 30 minutes or so, with most people using a grain bag to make it easier to remove the spent grain from the liquid. Here's John Palmer on it:
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