Anyone have much experience with this malt outside of porters and stouts? I was thinking of using an ounce or two in a common for a little color. In small amounts will it give a toasted/coffee flavor without being overpowering? BTW the rest of the beer will be as follows ...
4.3# light LME
0.4# Victory
1.3# Munich
0.7# Crystal 40L
1.5# 2-row (with the munich in the mini-mash)
Northern Brewer (whichever alpha I can get at my local store) shooting for an SBU of about 37-38.
Any experience with kiln coffee in a brew like this?
Quite on this one, eh? Well, I'll boldly go where no one has had any desire to go before. I'll post and let everyone know how it goes. The kiln coffee malt smells great.
I was going to respond, but I've only used it once (in a nut brown) and it was a published recipe so I'm not really sure of the contribution from the kiln coffee malt. It is certainly interesting based on the literature, however.
Kiln coffee malt
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