Crystal 77 malt & chocolate malt profile

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BlackSailJ
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Crystal 77 malt & chocolate malt profile

Post by BlackSailJ »

I have some left over crystal malt 77 (1#) and chocolate malt (2#) from brewing a batch of beer. What type of flavors should I expect using these malts separately if added to a simple corn meal and enzyme recipe? I run a 4 gallon pot still, usually 1.5X, with an 10 gallon wash.

Thanks for any advise.
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ShineonCrazyDiamond
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Re: Crystal 77 malt & chocolate malt profile

Post by ShineonCrazyDiamond »

A punch in the friggin' mouth :lol:

Sundae Chocolate Bourbon

Be careful going too much. A little goes a long way.
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der wo
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Re: Crystal 77 malt & chocolate malt profile

Post by der wo »

Without oak you get very complex smoked herbs flavors. A bit scorched flavors too. Very special. But with the sweetnes of the oak it gets more and more chocolate-like and easy to enjoy.
If you use only beer-like 5% of the grain bill or similar, you won't notice: But if you use more you should know that you don't get much sugar from them. Of course you can replace the enzymes, but burned starch will never become sugar.
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BlackSailJ
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Re: Crystal 77 malt & chocolate malt profile

Post by BlackSailJ »

Thanks. Pretty much keep it around 5% and age for a while on oak. That link answered just about all of my questions.
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fizzix
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Re: Crystal 77 malt & chocolate malt profile

Post by fizzix »

Just sampled my 4-month-old barreled Sundae Chocolate Bourbon, and it's taking shape.
Very rich specialty malts. I second the recommendation.
WIski
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Re: Crystal 77 malt & chocolate malt profile

Post by WIski »

I went 10% Chocolate once and it had a bitter burnt taste. I am using this to blend now with blander mellower spirits. YMMV :eugeek:
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der wo
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Re: Crystal 77 malt & chocolate malt profile

Post by der wo »

WIski wrote:I went 10% Chocolate once and it had a bitter burnt taste. I am using this to blend now with blander mellower spirits. YMMV :eugeek:
I mashed 100% roasted malts and it turned out great. At least after oaking.
Perhaps because I used rectification?
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WIski
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Re: Crystal 77 malt & chocolate malt profile

Post by WIski »

Der wo, I remember now reading your adventure after revisiting the thread. My 10% heavy toast has a nice flavor but I find it a bit bitter. Aged only about 18 months. A good friend of mine with a knowledgeable Bourbon pallet said it had an "industrial" showing. He had no knowledge of the mash bill. My experience was that it added something special but 10% was to dominant.
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der wo
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Re: Crystal 77 malt & chocolate malt profile

Post by der wo »

Bitter could be tails. Like I said, I used rectification. I don't know how it would taste with a standard potstill double distilling and normal Bourbon cuts.
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