What's the difference between English chocolate malt and American chocolate malt?

I'm working up a recipe based on the Deschutes Black Butte Porter clone recipe from The Jamil Show podcast.

Their recipe calls for both English and American chocolate malt. I'm having a hard time finding information about the difference between the two varieties.

The two closest LHBS's to me only carry a single "chocolate malt", without an indication of origin, but given that I live in Seattle I expect it's the American malt. When I asked one of the shopkeepers about the difference he didn't know and couldn't find any relevant information on his bookshelf.

The only source of info on the difference I have is that having plugged the recipe into Hopville, the English chocolate comes up with PPG of 24, and the unmarked (assumed American) chocolate comes up as 34. My assumption, therefore, is that the American version has more starches that will convert and is possibly roasted less than the English version. But I'm just guessing at that, and it doesn't tell me much about the difference anyway.

My plan is to just substitute the American malt for the English malt. It's small enough quantities that it probably won't make a huge difference, but it would still be nice to know more about the English malt and if there is a better substitution.

Topic specialty-malt malt homebrew

Category Mac

1
answered at

Great details stored here: https://byo.com/mead/item/456-chocolate-malt

"There are a few different versions of chocolate malt on the market, ranging anywhere from the pale stuff (at around 200 °L) to the dark English (~500 °L). Using a broad brush, the English versions are usually the darkest and the American versions the lightest. Whichever you choose, be sure to account for the differing degree of color (as rated in degrees Lovibond) because 1.0 lb. (0.45 kg) of chocolate malt at 400 °L yields a different color in 5 gallons (19 L) of beer than than 1.0 lb. (0.45 kg) at 500 °L. British chocolate malt is made from 2-row malt while domestic chocolate may be made from either 2-row or 6-row malt. If you have a preference for 2-row, as I do, check the malt specifications."

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answered at

Really hard to tell the difference just based on Lovibond.. You can have 2 different 350L US chocolate malt that taste very different to each other. Reason being 350L only tells you the finished darkness of the malt, but it does not tell you how its kilned ie, short time in high heat, or long time in a staggered temperature schedule. It all makes a big difference!!!

But rule of thumb is the UK chocolate malts have a more pronounced chocolate and nutty taste than the US ones. Its also kiln darker. Seems to me most of my favourite american craft stouts and porters uses UK maltsters for their chocolate and roasted or black barley, with thomas fawcett being the highest rated

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answered at

English chocolate malt provides color with more smoothness and less roast character than typical US chocolate malt. Brewery.org says this on it's malt 101 page

Chocolate Malt - ( Brown malt) 400 L

British Chocolate malt is ideal for British Porters and Brown or Mild Ales and even Stouts. It's a little darker than domestic Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles. Highly recommended.

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