What to Do With Chocolate Malt

[Nosybear]

A couple nights ago I scored a pound of free Viking Chocolate Malt (350 degrees L). So now I'm wondering what to do with it! I love Stouts, browns, browns and Porters but don't have a good, reliable recipe. So, any suggestions?

Or should I possibly take a chance and do a Munich Dunkel or something along those lines with the Chocolate?

Your ideas are welcome....

 

[jmcnamara]

Some sort of winter milk stout? Definitely something for those snowy Colorado nights by the fire

 

[OkanaganMike]

This is a good'n. Only 8oz used but leaves you with enough for a couple browns @ 4oz each too.

http://www.brewersfriend.com/homebrew/recipe/view/414006/irish-wake-irish-death-clone-

 

[Nosybear]

Was doing some more research last night - I'm tending in the direction of a Robust Porter. I'd do a Baltic Porter but there are two carboys full of wine cold-crashing in my lagering fridge. They'll be in residence there until January, so I can do one lager at a time and I have one that started fermenting yesterday. So it's now cool enough that I can secondary a Robust Porter in the basement, looks like my beer.

 

[Ozarks Mountain Brewery]

I use chocolate and any darker grains very sparingly, they seem to cloud up and have more sediment and too much is just unnecessary, a little goes a long way