My experience with coffee malt is that it gave my beer a weird kinda marshmallow flavor.
william_shakes_beer said:Marshmallow, huh. Do i hear S'mores Beer?
From experience I can tell you, do not brew a pot of coffee and add that to any beer. That result is nowhere as pleasing as the dry-beaning approach.
Enjoy!
I do both, Martin. I don't get a lot of flavor from dry beaning, so after that, when I package the beer, I add brewed coffee to taste until I get it where I want it. Another thing I've learned is to cut back on bittering hops when I use coffee.
Do you have a general rule for how much you cut back your IBUs?
I don't. It's gonna depend on the grist and other things. More roasted malt and coffee= less hops. I just brew a couple test batches til I get the recipe perfected.
Rog. I figured you might say that. What amount of coffee do you normally use? I had luck with 2 ounces dry-beaned in a 5 gallon keg for ~24 hours.
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