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
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
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.
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?
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.
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.