Who's chocolate malt do you use?

[Steffan]

... and how do you use it (mash? steep?) to get a rich chocolaty flavor?
I've used Great Western, Briess and Dingemann's with less than satisfactory results.

Thanks in advance, and Brew Hard!
Steffan
Aldergrove Brewery

[lhall]

We use Pauls and Muntons Chocolate malt. They seem to be good malts but then again I haven't tried much else.

[beauxman]

Currently using William Crisp chocolate, good chocolate flavor and some slight roastiness. I believe it is about a 600L malt vs. some other chocolates are 350-400L. Did not like the Pauls for chocolate malt (but do like the other malts they make), Briess is ok and they have a regular choco malt and a darker choco malt.

[RobZamites]

I had good results with Briess two-row chocolate in my robust porter. In my new startup, I think I'm going to give Crisp a try.

[brewman21]

I have used both crisp and pauls with great results!!!!

[VTBrewer]

I love the franco-belge, comes in at 375L for their choc. malt. nice chocolate flavor very little roast bitterness, w/ slight coffee tones.

[jason.koehler]

Good results with Munton's on my Chocolate Stout.

[LCSam]

I have used Briess, and currently use Hugh Baird Chocolate Malt. No problem with either for me.

[pbutlert]

I use the Bairds- color is 450 to 500 ASBC. I have used the Briess when GW was out of the Bairds- didn't like it as much, lots of husk and busted-up grain :( . I always add it to the mill with all the other specialty grains, and mash in a single infusion.