Blackswaen coffee malt

domanah

Master Brewer
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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?
 
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 maca coffee malt.

Any opinions/advice on the chocolate malt / coffee malt ratio?
Has anyone had an opportunity to utilize this grain as of yet. I am preparing to brew a stout and thinking about trying a couple oz in the grain bill. Thanks in advance!
 
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 site. 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?
Based on your situation, substituting pale chocolate malt with Blackswaen coffee malt seems reasonable. To maintain a similar flavor profile, I suggest starting with a ratio of around 3-4% coffee malt and adjusting based on taste preferences. Experimentation is key, so consider a small test batch before scaling up. Cheers to your brewing journey!
 
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