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?
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.
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…