Author Topic: Coffee Malt  (Read 384 times)

Offline scrap iron

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Coffee Malt
« on: February 04, 2014, 10:55:33 AM »
I just picked up a couple pounds of Simpson's Coffee Malt from LHBS. They said it is like a light Chocolate Malt, but the Simpson's web site states it's a Brown Malt to use in Porters and Stouts. The L rating for color is 130-170 which is about half of the Carafa 1 at 335 L that I like in dark beers. So my question is, does anyone have any experience with this malt? I'm not a big fan of Stouts but I do like Porters. If it can be used as a light Chocolate Malt, any suggestions as to styles of beer it can be used in?
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Offline denny

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Re: Coffee Malt
« Reply #1 on: February 04, 2014, 11:13:31 AM »
I won some at a comp years back.  A very little bit (1/4-1/2 lb. in 5 gal.) added a little complexity.  An attempt at using a couple lb. in a batch resulted in a weird toasted marshmallow like flavor.
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Offline blatz

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Re: Coffee Malt
« Reply #2 on: February 04, 2014, 11:18:58 AM »
I won some at a comp years back.  A very little bit (1/4-1/2 lb. in 5 gal.) added a little complexity.  An attempt at using a couple lb. in a batch resulted in a weird toasted marshmallow like flavor.

agreed - i've not used it but one of my close friends in the homebrew club experimented with it in a series of stout brewings a couple of years ago, the ones with small amounts (2-4%) were pretty nice - the first one he used I think 7.5% and it was offensive.  And this is coming from a guy who drinks 2-4 cups of coffee a day.
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Offline scrap iron

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Re: Coffee Malt
« Reply #3 on: February 04, 2014, 12:20:30 PM »
Thanks for the replies. So not really a light Chocolate Malt? I guess I can still use it in some Porters but keep the amount under 4%.
Denny, that is weird about the toasted marshmallow flavor. Maybe throw in some darker Chocolate Malt and graham crackers for a smores beer. mmm smores. ;)
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Offline Jimmy K

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Re: Coffee Malt
« Reply #4 on: February 04, 2014, 12:47:21 PM »
In the nanomashing article in Zymurgy a year ago, she mashed some coffee malt (3%, 97% base malt) and said it tasted a bit like coffee, but kind of like cheap coffee. She also mashed chocolate malt and chocolate/coffee together and the combo tasted the most like chocolate.
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