Coffee malt in stout

Ostensibly I'm doing the Murphy's Irish Stout clone from Clone Brews, however, I also have 1/2 lb of Simpson's Coffee Malt on the way because I want to do a somewhat cofee flavor stout while still observing the Reinheitsgebot (sort of). I mean putting actual coffee in beer may be good for some people, but since I drink my beers in the evening I don't need the caffeine as it will keep me up, and for another I just want a hint.

Anyone have a suggestion on what quantity of the Coffee malt I should use to get a mild coffee flavor in it?

I'm making the coffee and cream stout recipe from the October 2005 BYO this weekend and it calls for only a quarter pound of Kiln Coffee Malt...don't know how much different that is (if at all) from what you have.

Hope that helps. Good luck

BREW ON

There is something called Decaff..... If you are scared of caffeine.

dougjones31 said:

There is something called Decaff..... If you are scared of caffeine.

Click to expand...

Lol... yeah true. I just have an aversion to putting coffee in the brew because I've had microbrewery stout that has tasted good with a hint of coffee flavor from the malt. I remember asking at the bar if they brewed with coffee and that it was no.

Sounds like 3 oz Coffee Malt is the way to go. Which is fine, that's about what I was expecting.