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
0.7# 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?
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.