Author Topic: Briess copper malt  (Read 2454 times)

Offline papa's porch brewing

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Briess copper malt
« on: September 29, 2017, 12:42:27 AM »
Has anyone used the new copper malt? Looking at doing an Irish Red Ale. Not sure what grain bill would look like for a 5 gallon batch. Thanks

Offline ynotbrusum

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Re: Briess copper malt
« Reply #1 on: October 11, 2017, 11:08:57 AM »
Just tried it in a Czech Amber - I used 1.875 pounds in a 10.5 pound total grist for 5.5 gallons.  I wanted the color and had it on hand from a club purchase. Base Malt was Weyermann floor malted Bohemian Pilsner and the only other add was a quarter pound of acidulated for pH.

For your Red you might want to push it to a full two pounds or higher...cheers
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Offline chumley

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Re: Briess copper malt
« Reply #2 on: October 16, 2017, 05:17:16 PM »
I would be concerned that the copper malt would oxidize the mash.....(ducking)

Offline erockrph

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Re: Briess copper malt
« Reply #3 on: October 19, 2017, 06:42:26 PM »
I would be concerned that the copper malt would oxidize the mash.....(ducking)

Not if you preboil your grain mill and and sprinkle BTB on the rollers   ;D

What is this grain supposed to be? Is it Breiss's version of Red X?

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Offline hopfenundmalz

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Re: Briess copper malt
« Reply #4 on: October 19, 2017, 11:14:27 PM »
I would be concerned that the copper malt would oxidize the mash.....(ducking)

Not if you preboil your grain mill and and sprinkle BTB on the rollers   ;D

What is this grain supposed to be? Is it Breiss's version of Red X?

Gives a copper color from what I can tell.
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Offline el_capitan

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Re: Briess copper malt
« Reply #5 on: October 30, 2017, 11:21:15 PM »
I haven't tried it, because Briess malt is just so grainy...  ;)

I did, however, recently try the Franco-Belges Kiln Coffee malt in an English brown porter, and I'm quite pleased with it.

Offline erockrph

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Re: Briess copper malt
« Reply #6 on: October 31, 2017, 02:28:55 AM »
I haven't tried it, because Briess malt is just so grainy...  ;)

I did, however, recently try the Franco-Belges Kiln Coffee malt in an English brown porter, and I'm quite pleased with it.
That's the secret ingredient in my brown ales (I need to brew one soon, now that I mention it). It has a nice roast that's a bit different than chocolate malt in flavor, but in the same ballpark.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline curtdogg

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Re: Briess copper malt
« Reply #7 on: October 31, 2017, 06:41:45 PM »
I haven't tried it, because Briess malt is just so grainy...  ;)

I did, however, recently try the Franco-Belges Kiln Coffee malt in an English brown porter, and I'm quite pleased with it.
That's the secret ingredient in my brown ales (I need to brew one soon, now that I mention it). It has a nice roast that's a bit different than chocolate malt in flavor, but in the same ballpark.
Whats a good % for that coffee malt in a brown?

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Offline el_capitan

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Re: Briess copper malt
« Reply #8 on: November 01, 2017, 12:56:42 AM »
I haven't tried it, because Briess malt is just so grainy...  ;)

I did, however, recently try the Franco-Belges Kiln Coffee malt in an English brown porter, and I'm quite pleased with it.
That's the secret ingredient in my brown ales (I need to brew one soon, now that I mention it). It has a nice roast that's a bit different than chocolate malt in flavor, but in the same ballpark.
Whats a good % for that coffee malt in a brown?

Sent from my SM-G930P using Tapatalk

I used 4% and it's apparent without dominating.  I also threw in 4% oak-smoked wheat malt, going for the "cowboy coffee" experience.  I don't think the smoke character came through much at all, other than adding a bit of dryness to the back end of the bittering.  Loving the coffee character.  It's not an espresso character.  I think it blends really well with the chocolate malt and brown malt. 

Offline curtdogg

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Re: Briess copper malt
« Reply #9 on: November 01, 2017, 01:34:05 AM »
I haven't tried it, because Briess malt is just so grainy...  ;)

I did, however, recently try the Franco-Belges Kiln Coffee malt in an English brown porter, and I'm quite pleased with it.
That's the secret ingredient in my brown ales (I need to brew one soon, now that I mention it). It has a nice roast that's a bit different than chocolate malt in flavor, but in the same ballpark.
Whats a good % for that coffee malt in a brown?

Sent from my SM-G930P using Tapatalk

I used 4% and it's apparent without dominating.  I also threw in 4% oak-smoked wheat malt, going for the "cowboy coffee" experience.  I don't think the smoke character came through much at all, other than adding a bit of dryness to the back end of the bittering.  Loving the coffee character.  It's not an espresso character.  I think it blends really well with the chocolate malt and brown malt.
Awesome,  Thank you.  I was thinking 5% or so in an Imperial Brown with maple syrup.

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Offline erockrph

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Re: Briess copper malt
« Reply #10 on: November 01, 2017, 12:40:11 PM »
I haven't tried it, because Briess malt is just so grainy...  ;)

I did, however, recently try the Franco-Belges Kiln Coffee malt in an English brown porter, and I'm quite pleased with it.
That's the secret ingredient in my brown ales (I need to brew one soon, now that I mention it). It has a nice roast that's a bit different than chocolate malt in flavor, but in the same ballpark.
Whats a good % for that coffee malt in a brown?

Sent from my SM-G930P using Tapatalk

I used 4% and it's apparent without dominating.  I also threw in 4% oak-smoked wheat malt, going for the "cowboy coffee" experience.  I don't think the smoke character came through much at all, other than adding a bit of dryness to the back end of the bittering.  Loving the coffee character.  It's not an espresso character.  I think it blends really well with the chocolate malt and brown malt.
Awesome,  Thank you.  I was thinking 5% or so in an Imperial Brown with maple syrup.

Sent from my SM-G930P using Tapatalk
That sounds just right to me. I use 4% in my Oatmeal brown with a fair amount of Dark/Extra Dark Crystal malt and occasionally some vanilla as well. I think it makes a nice counterpoint to balance out sweet flavors in a brown ale. It should be great in a maple brown.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer