Experimenting with steeping specialty malts

[honkey]

I've been doing a lot of experimenting lately. Tonight, I tried another one of my experiments. I made a wheat whiskey a few weeks ago, aged it on oak spirals for the first week, and then I drew off 150 ml into two jars. To one jar, I added one ounce of Pale Chocolate Malt (Crisp was the maltster) and to the other I added one ounce of Caramel 120 (Briess). They were both still at 130 proof when I added the malts. I only sampled the Pale Chocolate tonight... I dilluted down to 90 proof and tasted it. It was very interesting. It was surprising how much chocolate flavor got into the whiskey in just 2 days. It was extremely chocolatey, slightly nutty, and roasty. I thought the flavor was a little overwhelming (even an hour later I can still taste the chocolate as I exhale), but my boss thought it was spot on. He loved it. I would probably do half the amount of pale chocolate next time, but I can definitely say that there WILL be a next time. I'm anxious to try the caramel malt version tomorrow.

Edited to Add:

I stated that an hour later I can still taste the chocolate, but I realized that what I'm really tasting is more reminiscent of a coffee flavor like what lingers in your mouth after drinking a cup of dark roast.

[pounsfos]

interesting

My flatmate works at a local brewery and brought home a 25kg bag or caramalt....

I know what my next tryout will be

did you crush the grains first, or just put them in as they are?