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General Category => Ingredients => Topic started by: joe6pack on July 17, 2011, 06:35:24 PM

Title: KilnCoffee Malt
Post by: joe6pack on July 17, 2011, 06:35:24 PM
Hi - Has anybody used this malt?  Out of curiosity I bought a pound from NB a while ago, recently was thinking about using some in a Dubbel, not so sure now.  What would you use it in?  Any comments on flavors it might add?  I don't put too much into the "coffee" name.  Thanks!
Title: Re: KilnCoffee Malt
Post by: denny on July 17, 2011, 07:06:36 PM
I won about 10 lb. in a raffle 12 years ago.  I remember using a 1lb. in a batch of something and thinking it gave the beer a weird flavor...maybe like roasted marshmallows?  If you use it, use it sparingly.
Title: Re: KilnCoffee Malt
Post by: joe6pack on July 18, 2011, 01:50:56 AM
OK, definitely not in a Dubbel.  Maybe I'll try ΒΌ pound in a future porter.  Thanks!
Title: Re: KilnCoffee Malt
Post by: gordonstrong on July 18, 2011, 08:25:15 PM
I'd agree with that.  Seems like it has a strong flavor that I didn't really like too much.  Go light, use in a dark style.  Porter is a good choice.  Quarter pound is probably ok.
Title: Re: KilnCoffee Malt
Post by: Malticulous on July 18, 2011, 11:32:43 PM
I use about a QP in my brown porter. IMO it's really good.
http://hopville.com/recipe/214547/brown-porter-recipes/pine-mountain-porter-2010-04-18-version
Title: Re: KilnCoffee Malt
Post by: gimmeales on July 19, 2011, 04:23:31 PM
I really like this Malt - somewhat similar to Pale Chocolate, but with perhaps a bit more acrid, fruity roastiness (this is just from chewing the grain raw, side-by-side).  I use 5-6 oz in my big, sticky Old Ale and it adds a nice whisper of roast and deepens the dark ruby color.

I'm brewing a Porter this weekend or next and will augment the Roasted and Chocolate Malts with ~6oz of the Kilned Coffee.  I'm expecting good things.
Title: Re: KilnCoffee Malt
Post by: skyler on July 21, 2011, 09:20:56 PM
I used a small amount of it in my porter and loved it. But when I moved, it became hard for me to source, so I adjusted my recipe. To put it in an SAT style analogy: KilnCoffee: Pale Chocolate:: Special B: Dark Crystal. It's similar, but with a little more character. I like it in small amounts (4-6 oz per 5 gal) in a porter, and it plays nicely with regular chocolate malt. I honestly can't think of a BJCP-defined Belgian style I would use it in.