Sign up ×  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 pl