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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through October 20, 2007 * Coffee Malt < Previous Next >

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Robert Karlsbroten
New Member
Username: Karlsbadbrew

Post Number: 8
Registered: 06-2003
Posted From:
Posted on Wednesday, October 03, 2007 - 02:33 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have 5 lbs of coffee malt, does anyone have any good recipe suggestions for this? Also, what liquid yeast would I use?

Tom Meier
Advanced Member
Username: Brewdawg96

Post Number: 692
Registered: 03-2003
Posted From:
Posted on Thursday, October 04, 2007 - 12:45 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Use it anywhere you would use brown malt, its basically the same thing.

Here is an old (overly complex just because) Robust Porter recipe that uses it:

Brown Malt Robust Porter Rev.3
Recipe Specifics

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.75
Anticipated OG: 1.069 Plato: 16.79
Anticipated SRM: 39.4
Anticipated IBU: 26.5
Brewhouse Efficiency: 68 %
Wort Boil Time: 60 Minutes

% Amount Name Origin Potential SRM
9.5 1.50 lbs. Munich Malt Weissheimer 1.037 8
60.3 9.50 lbs. Pale Malt(2-row) America 1.036 2
4.8 0.75 lbs. Brown Malt Beestons 1.032 70
3.2 0.50 lbs. Smoked(Bamberg) Weyermann 1.037 9
3.2 0.50 lbs. Crystal 40L America 1.034 40
3.2 0.50 lbs. Crystal 120L America 1.033 120
1.6 0.25 lbs. Flaked Oats America 1.033 2
6.3 1.00 lbs. Wheat Malt Weissheimer 1.039 2
1.6 0.25 lbs. Black Patent Malt America 1.028 525
6.3 1.00 lbs. Chocolate Malt America 1.029 350

Amount Name Form Alpha IBU Boil Time
1.00 oz. Wye Challenger Pellet 6.00 24.5 60min.
0.12 oz. Wye Challenger Pellet 7.50 2.0 30min.
0.12 oz. Wye Challenger Pellet 7.50 0.0 0min.

White Labs WLP005 British Ale

I've tasted an imperial porter made with the above recipe, but using actual coffee malt in place of brown and it was just as tasty.

If you use WL005 into a beer that strong either make a starter or buy two vials. I pitch and ferment in low to mid 60's. I prefer to keep it under 65F if possible.

The other place you COULD use coffee malt is in a brown ale. But chocolate and/or amber malt is way more appropriate.

The Stone 8th Anniversary Ale was my favorite stone beer. When the recipe was published showing brown malt, I was not surprised. There is something about brown/coffee malt that is very appealing and different. Especially with dark crystal in the mix.

Tim Copeland
Username: Hammer

Post Number: 132
Registered: 04-2003
Posted From:
Posted on Thursday, October 04, 2007 - 03:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you haven't tried BVIP, you really should. It calls for brown malt (but I am not familiar with coffee malt)