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Old 08-21-2012, 07:46 AM   #1
Mb2658
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I am tinkering with a recipe for a Mocha Chile Amber Ale and wanted to see what kind of experience people had with using coffee malt vs adding actual coffee to a recipe to achieve a subtle coffee flavor/aroma.

 
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Old 08-21-2012, 03:44 PM   #2
ReverseApacheMaster
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It will give you a coffee note among the malt but if you want the coffee to stand out you should just use coffee.

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Old 08-21-2012, 07:45 PM   #3
Denny
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My experience with coffee malt is that it gave my beer a weird kinda marshmallow flavor.
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Old 08-22-2012, 06:29 PM   #4
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Quote:
Originally Posted by Denny View Post
My experience with coffee malt is that it gave my beer a weird kinda marshmallow flavor.
Marshmallow, huh. Do i hear S'mores Beer?

 
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Old 08-22-2012, 10:42 PM   #5
Mb2658
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Quote:
Originally Posted by william_shakes_beer

Marshmallow, huh. Do i hear S'mores Beer?
Or a Ghostbusters tribute beer

 
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Old 08-22-2012, 11:09 PM   #6
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The difference is perceived flavor vs actual flavor. If you can make a fair-to-good beer that really tastes like coffee with just malt, then many cheers, kudos and handshakes to you. If you make a great beer with actual coffee then people may enjoy it, but are generally less impressed with your efforts.
But to answer your question, I have never heard of coffee malt until your post.
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Old 08-23-2012, 01:10 AM   #7
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A local Indy brewery uses coffee malt in their java scottish beer. I tasted the malt and it is very coffeeish, but I don't know that its flavor comes through with much strength. It must help, but they 'dry-bean' that beer with a specially roasted coffee to get that flavor to stand out. A dose of coffee is placed in a keg which is then filled with beer. After infusing, that beer is added back to the bright tank as needed to create the flavor effect they want.

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!
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Old 08-23-2012, 04:07 PM   #8
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Quote:
Originally Posted by mabrungard View Post
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.
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Old 08-23-2012, 04:09 PM   #9
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Quote:
Originally Posted by Denny View Post
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?

 
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Old 08-23-2012, 04:11 PM   #10
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I've never actually used the brewed method, but I made a robust porter once with coffee and dry-beaning. The results were great. EDIT: Part of the good results may have been the fact that I home roasted the coffee 2 days prior to using it.

 
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