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Blackswaen coffee malt


Master Brewer
Mar 11, 2017
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I normally brew my sweet stout with 80% marris otter, 10% pale chocolate malt, 5% chocolate malt and 5% lactose. Which give a nice espresso dark chocolate flavour.

It does not seem I will get any pale chocolate malt in our country for the foreseeable future. Based on the reading I've  done I substituted the pale chocolate malt with Blackswaen coffee malt.

Any opinions/advice on the chocolate malt / coffee malt ratio?