Chevallier malt

[Donegal john]

Got a bag of Chevallier malt and I am looking to do a heritage porter. Have a few recipes from online but looking to see if anyone has done one that worked well with this malt
All tips are welcome.
Cheers.

 

[The Baron]

Something makes me think An Ankou has used it so he may be your man? not 100% sure as my memory fades as the years go by

 

[Donegal john]

Something makes me think An Ankou has used it so he may be your man? not 100% sure as my memory fades as the years go by

Cheers Barron (memory ? What’s one of those ? )
@An Ankoù any help ?
Thanks.

 

[marshbrewer]

I use it. Lots.

Gives a smashing honey like taste to pale ales and the like. It's quite subtle, so I'm not so sure it would come through in a big porter or stout but is worth a go.

In my experience, it either needs a longer (90min) mash, or a stepped mash to get the best extraction.

Goes very well with Marris Otter as a blend in bitters / bit British pale ales.

 

[marshbrewer]

Oh, and you can up the bittering addition with it as well, as it can handle it. Lovely stuff.

 

[Donegal john]

I use it. Lots.

Gives a smashing honey like taste to pale ales and the like. It's quite subtle, so I'm not so sure it would come through in a big porter or stout but is worth a go.

In my experience, it either needs a longer (90min) mash, or a stepped mash to get the best extraction.

Goes very well with Marris Otter as a blend in bitters / bit British pale ales.

Cheers.
I have been reading up a bit on it and it was widely used in porters at the time and seen it adds a nice malty backbone along with chocolate malt and crystal. I’ve enough pale beers at the min and stout so was looking a traditional porter for a change.

 

[marshbrewer]

Yes, I believe it was the defacto "quality" malt in the late Victorian times and would have been used in all sorts of beers. Might be worth tracking down a historical porter recipe and giving it a spin?

 

[An Ankoù]

Cheers Barron (memory ? What’s one of those ? )
@An Ankoù any help ?
Thanks.

Hi @Donegal john , Yes, I've made a couple: my "Mild Stout" and a Guinness clone. There was a time when GEB were selling Chevallier and Plumage Archer at a reasonable price, not much more than MO. Now that it's £45 a bag I'm a bit ore precious with it. Greed, somewhere along the line! es. It's delicious, but I'm not sure that comes across so much in a dark beer- why not use mild malt or Crisp's Vienna. On the other hand it makes a great single malt pale ale or bitter- really rich so you think you might have put a tiny bot of crystal and melanoidon in there with it. Two things: it dosn't give quite as much fermentable sugar n the wort as some other malts- add another 5%; and it sees to soak up the bitterness of you hops a little bit. But don't go overboard trying to correct this- a bit of trial and error is the way forward.
Here's my recipe for Mild Stout:
20 litre batch : OG 1040 : FG1010 : IBUs 25
Increase CaCl2 in the mash water
Chevallier Pale Malt 43% 1.575 Kg
Wheat Malt 43% 1.575 Kg
Cara Wheat (120 ebc) 9.5% 350g
Chhocolate Wheat (1050 ebc) 5.5% 200g
FWH Bramling Cross to 25 IBUs (I calculate with 20% utililisation)
Mash at 66C : 75 minute boil
I pitched with a first generation Young's Ale Yeast slurry but anything not too attenuating would do (except Windsor. )
The dark wheat malts don't contribute the astringency that dark barley malts sometimes can.

 

[Sadfield]

Any porter recipe from the 1820-1920s is probably what you're looking for. Which would possibly be chevallier, brown malt and black malt.

It would be a slight shame to brew a porter without experiencing Chevallier on its own in a pale, it really is quite distinctive compared to any other pale malt.

 

[Donegal john]

Hi @Donegal john , Yes, I've made a couple: my "Mild Stout" and a Guinness clone. There was a time when GEB were selling Chevallier and Plumage Archer at a reasonable price, not much more than MO. Now that it's £45 a bag I'm a bit ore precious with it. Greed, somewhere along the line! es. It's delicious, but I'm not sure that comes across so much in a dark beer- why not use mild malt or Crisp's Vienna. On the other hand it makes a great single malt pale ale or bitter- really rich so you think you might have put a tiny bot of crystal and melanoidon in there with it. Two things: it dosn't give quite as much fermentable sugar n the wort as some other malts- add another 5%; and it sees to soak up the bitterness of you hops a little bit. But don't go overboard trying to correct this- a bit of trial and error is the way forward.
Here's my recipe for Mild Stout:
20 litre batch : OG 1040 : FG1010 : IBUs 25
Increase CaCl2 in the mash water
Chevallier Pale Malt 43% 1.575 Kg
Wheat Malt 43% 1.575 Kg
Cara Wheat (120 ebc) 9.5% 350g
Chhocolate Wheat (1050 ebc) 5.5% 200g
FWH Bramling Cross to 25 IBUs (I calculate with 20% utililisation)
Mash at 66C : 75 minute boil
I pitched with a first generation Young's Ale Yeast slurry but anything not too attenuating would do (except Windsor. )
The dark wheat malts don't contribute the astringency that dark barley malts sometimes can.

Cheers for the detailed reply
I got mine from a local brewery at cost so wasn’t £45 thankfully.
Couple of people saying it’s lost in a porter so may rethink that route and go for a single malt pale/ipa to see how the malt tastes. I like bitter beers so have no issue upping the quantities. I have a bramling cross stout in the keg at the min so I will bank your one for a future brew
Great minds offer great opinions

 

[Donegal john]

Any porter recipe from the 1820-1920s is probably what you're looking for. Which would possibly be chevallier, brown malt and black malt.

It would be a slight shame to brew a porter without experiencing Chevallier on its own in a pale, it really is quite distinctive compared to any other pale malt.

Think that might be to best idea.
Any tips on hops to best suit it ?
Cheers.

 

[Donegal john]

Hi @Donegal john , Yes, I've made a couple: my "Mild Stout" and a Guinness clone. There was a time when GEB were selling Chevallier and Plumage Archer at a reasonable price, not much more than MO. Now that it's £45 a bag I'm a bit ore precious with it. Greed, somewhere along the line! es. It's delicious, but I'm not sure that comes across so much in a dark beer- why not use mild malt or Crisp's Vienna. On the other hand it makes a great single malt pale ale or bitter- really rich so you think you might have put a tiny bot of crystal and melanoidon in there with it. Two things: it dosn't give quite as much fermentable sugar n the wort as some other malts- add another 5%; and it sees to soak up the bitterness of you hops a little bit. But don't go overboard trying to correct this- a bit of trial and error is the way forward.
Here's my recipe for Mild Stout:
20 litre batch : OG 1040 : FG1010 : IBUs 25
Increase CaCl2 in the mash water
Chevallier Pale Malt 43% 1.575 Kg
Wheat Malt 43% 1.575 Kg
Cara Wheat (120 ebc) 9.5% 350g
Chhocolate Wheat (1050 ebc) 5.5% 200g
FWH Bramling Cross to 25 IBUs (I calculate with 20% utililisation)
Mash at 66C : 75 minute boil
I pitched with a first generation Young's Ale Yeast slurry but anything not too attenuating would do (except Windsor. )
The dark wheat malts don't contribute the astringency that dark barley malts sometimes can.

Re the last bit I must look into dark wheat malts don’t think I’ve ever paid them any attention.

 

[Sadfield]

Goldings into triple figure IBUs, preferably East Kent Goldings.

I've had this brewed by a number of brewers and it's beautiful in its simplicity.

 

[marshbrewer]

The 1864 Lovibond XB from that book, brewed with Chevallier is amazing. Also a simple recipe, but so, so good.

 

[Donegal john]

Goldings into triple figure IBUs, preferably East Kent Goldings.

I've had this brewed by a number of brewers and it's beautiful in its simplicity.

View attachment 66372

Now that’s a level of bitterness I could appreciate. I have a lot of hops to use up but don’t have any ekg. I have a lot of summit leaf though so might do something along those lines with a single addition

 

[Donegal john]

The 1864 Lovibond XB from that book, brewed with Chevallier is amazing. Also a simple recipe, but so, so good.

What’s the book ?

 

[Sadfield]

http://barclayperkins.blogspot.com/2020/01/the-home-brewers-guide-to-vintage-beer.html?m=1

 

[Obadiah Boondoggle]

This is the advice Crisp gave us re it's use Crushed Chevallier Ale Malt 25kg

I use it a lot but as Crisp's advice and as said above it does need a longer mash because of low enzyme levels

 

[An Ankoù]

The 1864 Lovibond XB from that book, brewed with Chevallier is amazing. Also a simple recipe, but so, so good.

I was just about to suggest exactly the same thing. Chevallier is made for that beer!
One more thing. You may want to leave it an extra week or so to fully smooth itself out in the bottle (or keg).

 

[An Ankoù]

This is the advice Crisp gave us re it's use Crushed Chevallier Ale Malt 25kg

I use it a lot but as Crisp's advice and as said above it does need a longer mash because of low enzyme levels

Crisp are telling us here at the Malt buying co-operative that it has low enzyme levels so are advising mash at 63C for 30 mins longer than normal and add 10% of some other pale malt; the enzymes in the other pale will help with the Chevallier

I think that may have been the case with the first couple of crops, but I must say, I didn't have Crisp's advice on the matter and so I didn't follow it. I had no problems at all with conversion. I often mash overnight, however. So next time I do a 90 mminute mash, I'll do the iodine test.