Hi - Has anybody used this malt? Out of curiosity I bought a pound from NB a while ago, recently was thinking about using some in a Dubbel, not so sure now. What would you use it in? Any comments on flavors it might add? I don’t put too much into the “coffee” name. Thanks!
I won about 10 lb. in a raffle 12 years ago. I remember using a 1lb. in a batch of something and thinking it gave the beer a weird flavor…maybe like roasted marshmallows? If you use it, use it sparingly.
OK, definitely not in a Dubbel. Maybe I’ll try ¼ pound in a future porter. Thanks!
I’d agree with that. Seems like it has a strong flavor that I didn’t really like too much. Go light, use in a dark style. Porter is a good choice. Quarter pound is probably ok.
I use about a QP in my brown porter. IMO it’s really good.
I really like this Malt - somewhat similar to Pale Chocolate, but with perhaps a bit more acrid, fruity roastiness (this is just from chewing the grain raw, side-by-side). I use 5-6 oz in my big, sticky Old Ale and it adds a nice whisper of roast and deepens the dark ruby color.
I’m brewing a Porter this weekend or next and will augment the Roasted and Chocolate Malts with ~6oz of the Kilned Coffee. I’m expecting good things.
I used a small amount of it in my porter and loved it. But when I moved, it became hard for me to source, so I adjusted my recipe. To put it in an SAT style analogy: KilnCoffee: Pale Chocolate:: Special B: Dark Crystal. It’s similar, but with a little more character. I like it in small amounts (4-6 oz per 5 gal) in a porter, and it plays nicely with regular chocolate malt. I honestly can’t think of a BJCP-defined Belgian style I would use it in.