Coffee / Chocolate Malt in a Barleywine

Discussion in 'Homebrewing' started by PDXAmbassador, Sep 13, 2016.

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  1. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    im gonna do a split batch barleywine -- and want to do ONE batch in which I steep some dark grains to provide a cocoa flavor, and the OTHER batch to leave the dark grains out, to let the light caramelly flavors shine.

    Should I use coffee malt (150l), pale chocolate malt (275l), chocolate wheat (500l), or roasted barley (400l)??

    I'm leaning toward coffee malt.

    If I use British coffee malt at 150 lovibond, how much will add above-threshold flavor? Apparently at 1% the flavor is perceptible. Is 3% too much or too little? I'm okay if it turns out like an American strong ale, like Fremont Abominable.

    Thanks!
     
    #1 PDXAmbassador, Sep 13, 2016
  2. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    PS here is a proposed for a 4
    gallon batch:

    20lb Pale Ale Malt
    1.0lb Oat Malt
    1.0lb Munich malt (10l)
    0.5lb Coffee Malt (150l)
    0.25lb CaraBohemian (75l)
    0.25lb CaraAroma (120l)

    35 IBU of East Kent Goldings
    Safale 04 (British ale yeast)
    Around 12% ABV expected
     
    #2 PDXAmbassador, Sep 13, 2016
  3. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I have used coffee malt before, but not in a barley wine. I used around the same percentage and the coffee flavor/taste is present but not super strong. For what I call chocolate flavor, i'd steep half a lb off dark chocolate malt like simpsons.
    happy brewing
     
    #3 GormBrewhouse, Sep 13, 2016
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  4. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    Is dark chocolate malt (500 L) better than pale chocolate malt (250 L), for something like this?
     
    #4 PDXAmbassador, Sep 13, 2016
  5. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    No experience with Coffee malt myself, but my personal preference would be for pale chocolate malt, which I've used before with success in a pseudo Great Divide Hibernation barleywine clone.
     
    #5 scottakelly, Sep 13, 2016
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  6. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I am thinking of taste and not color. To me , pale chocolate malt tastes more like light or milk chocolate. Dark chocolate malt has a more robust thicker chocolate flavor which I prefer. You decide what you like.
     
    #6 GormBrewhouse, Sep 13, 2016
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  7. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    Yep, I think I'd agree that's probably what I'd want to go for in this case. Appreciate the feedback!
     
    #7 PDXAmbassador, Sep 13, 2016
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