It that time of year again and I will be brewing up my Tumbler inspired brown ale. This time, I want to change things up a bit and add either a little roasted barley or coffee malt to give it some roast character. Problem is, I have no experience with coffee malt. Is it subtle? Does a little go a long way? I've never brewed with it so I have no idea. Anyone have any experience with it? I'm only looking for a slight roast to compliment the smoke malt. I was going to add 1/4 to 1/2 lb in a 6 gallon batch. Any help on this would be appreciated. Thanks
I have used coffe malt from more beer. Usually using 1 lb for a 5 gallon batch. More of a sweet coffee flavor. Not like cold pressed coffee at all, but not bad.
Does it really stand out or more subtle? I guessing using 1lb in 5 gallon batch, that it would be prominent.
Not as much as cold pressed coffee, but after rereading your post, I,d say go for the roasted barley for more roast. Coffee malt gives coffee flavor. Perhaps a half pound of coffee as well if you want coffee as well.
Found this thread from a while back on coffee malt % usage: http://www.beeradvocate.com/community/threads/kiln-coffee-malt.67832/ Looks like I'd go with a lb of it if you're looking for some strong coffee notes. But, if roast is what you're wanting I'd take @GormBrewhouse 's advice and just use black patent or roasted barley. Maybe just a 1/2 lb of coffee malt for added complexity. I didn't even know this stuff existed but now I wanna try it!
I used 1 lb in brown ale, accompanied by 8 oz of pale chocolate, and 8 oz of 45L English crystal malt (5.5 gal batch). Good beer. I do not remember it as being overtly coffee-like.
