brewmanStan
Active Member
- Joined
- Apr 23, 2020
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Anyone have any experience with Simpson's English Coffee Malt? I'm making a revision to a porter in which I'm planning to replace chocolate malt with coffee malt in order to bring in a more robust coffee flavor. I'm also replacing English medium crystal with flaked barley to remove some of the sweetness, which I think is too much. In a three gallon formula I'm using 4.8# Briess Pale Ale malt along with 1.2# light Munich as my base along with 2 oz black malt and .15# coffee malt. With no experience with the coffee malt I'm fighting with myself about the amount of coffee malt to use. Should I use more, or less? Or should I just roll with what I've got? My old recipe had .15# black malt with .6 oz chocolate malt.
