coffee malt

[andycook]

Is coffee malt a candidate for the late boil like chocolate or black patent or should it stay in the mash?

And for that matter does adding chocolate or black patent in late boil decrease the SRM contributions of those malts (when compared to adding in the mash)?

 

[filthyastronaut]

I assume you're referring to cold-steeping? If so, Coffee malt is roasted fairly low and probably has enough starch that you should mash it. It's not particularly acrid or astringent in my experience.

As for the second question, I'm sure, but I'd imagine so.