Planning a partial mash brew inspired by malty scotch ales, but this will be a lower ABV than most. Not trying to be stylistically accurate. I think this will be pretty good as is, but looking for feedback. I am mostly wondering if you brewers think the coffee malt, a brown malt, will work well in this recipe. All feedback accepted! In 5.8 Gal 3 lb Munich Liquid Extract + 1 lb Dry Extract 1 lb 2-row 1 lb Golden Promise 1 lb 75L 1 lb Abbey 1 lb Coffee Malt 1 lb Flaked Barley ~Hops 1 oz Willamette or Kent Golding (deciding) @ 60 mins ~Yeast Scottish Ale (WY1728) Target OG: 1.046 Target ABV: 4.8 - 5% (including priming sugar)
I have used coffee malt once, in a brown ale. It was a decent beer. I think it would work well in your beer, but I probably would use less. I feel the same way about crystal 70 and abbey. My gut feeling is to cut all the specialty malts in half, eliminate the flaked barley, and compensate with more golden promise.
