Peated recipes??

[Lanark]

Hi,

I just got a kilo of peated malt from a friend who works at a whiskey distillery and was wondering if anyone has any tried and tested recipes with peated? I was thinking about an imperial stout? About 8% peated? I'd like to make medium-to very smokey beer without it being total overkill. Any ideas and suggestions greatly appreciated! :)

 

[graysalchemy]

I would have said 2-3 % never tried it but I think you only need a hint of smoked malt it can be overpowering. :thumb: :thumb:

 

[MacKiwi]

Rauchbier is made with smoked malt isn't it? Although from memory it is smoked with Birch, not peat. Anyway, I'm sure the recipes will give you an idea of what proportion to use...

http://byo.com/stories/item/1296-rauchb ... le-profile

 

[zgoda]

Peat smoked malt is much more prominent than wood smoked. I'm sorry but to me it has flavour of burnt tire, i can't stand it.

 

[sam.k]

I used about 100g in my smoked porter and the smoke level is perfect.

 

[Farmbrew]

Don't put more than 1%...honest...I put 0.5% in a 80/- and it gave a rough phenol edge that never disappeared....ever....

That was a medium peated malt and I know some Scottish Craft Brewers who sourced some Laphroaig malt...the beer was honestly undrinkable. Admittedly, northern isles brewers used peated malt in their 1stone ales but in a croft, that was heated with peat, everything tasted of burnt peat.

It's worth an experiment...anything over 7% Abv packed with crystal malts may be able to blend the taste...Good luck

 

[Donny70]

Don't put more than 1%...honest...I put 0.5% in a 80/- and it gave a rough phenol edge that never disappeared....ever....

That was a medium peated malt and I know some Scottish Craft Brewers who sourced some Laphroaig malt...the beer was honestly undrinkable. Admittedly, northern isles brewers used peated malt in their 1stone ales but in a croft, that was heated with peat, everything tasted of burnt peat.

It's worth an experiment...anything over 7% Abv packed with crystal malts may be able to blend the taste...Good luck

Put too much 250g into an IPA that I was doing and that bonfire with 20 tyres burning taste was just 2 much. I hung on grimly for 3 months waiting for the malts to cover it up but awful is just awful and the bottles have been recycled.

 

[Lanark]

Haha, your comments reflect the little I've read about peated. That said, I tried "100% peated: almost undrinkable" from a Norwegian brewery (Nøgne Ø) the other week and I must admit, it was a pleasant surprise. Absolutely not a session beer but surprisingly more than drinkable than you'd imagine. I think I'll try two mini-batches-same recipe- one with around 8% peated and one with 1%...

 

[Sly Fox]

I put 500g of Rauchmalt in an extract brew christmas ale I made a couple of years ago. Was very disappointed that the flavour was totally lost under all the Crystal, Chocolate and Black malt I put in there - I love Rauchbier.