All designs are available in various colors and sizes on Amazon! If you enjoy this stuff and feel compelled to support Brulosophy. Interesting exBEERiment! A couple years ago, I made a peated porter with 4oz of peated malt in a 13lb grain bill 1. It seemed notably peaty, and was a big hit with my friends. I honeymooned in Ireland and fell in love with the smell of peat smoke. I think most adjunct grains e. Rye PA. Forget this myth about smoky malts and English beers.
Smokiness historically has always been considered a flaw in English beers. It adds an earthy complexity to the flavor without a noticable smokiness. This site uses Akismet to reduce spam. Page of 1. Filtered by:. Previous template Next.
The issue Ive had with Peat is its not consistant. Its either a faint smoke or it smells like the farm before the bag is even in the malt room, let alone being open. Tags: None. It really is a personal taste, aroma goes a long way, but taste won't go away. Willimantic, CT. Comment Post Cancel. This baag smells strong. This is a phenomenal book on Smoked Beers. I second the thought of using too much peat. Using too much is a fast way to ruin a beer.
They mention the amounts of phenolic character in peat is measured in 5, 10, and 15 ppms. As a perspective on ppm, I use Iodophor as a sanitizer at the rate of 25 ppm. Yeah to much peat is gawd aweful. Last edited: May 24, View attachment View attachment View attachment Very nice! Thanks for posting that!
Your welcome. I've been meaning to post this a while back. I love smoke beers however peat is the last I want to try. My next smoked grain will be from some shelled pistachios for a red ale. Unless I think of something more crazy. Tastes kinda hammy in the finish. I must say those both sound extremely intriguing! BobBailey Well-Known Member. I brew a Smoked Peat Dry Stout from time to time and find that 1 oz. Any more than that would be overwhelming in my opinion.
BobBailey said:. The shop I bought it from says to use. The stuff he has is really strong. I'll post the result soon. Robin Well-Known Member. I'm using peated malt for the first time today. I'm using 10 oz, which is 3. It's a 19lb grain bill. I'm sparging right now. The mash has a definite smoke presence, but it's not overwhelming. Obviously I don't know how the beer is going to turn out, but I'm excited about it and since the mash smells so nice I have a good feeling about it.
LittleRiver Well-Known Member. Joined Jul 3, Messages 1, Reaction score 1, I was trying to keep off the whisky recs, but since we're going there LittleRiver said:. It's interesting that you like Laphroaig but not Lagavulin, with Laphroaig being widely considered as the most peaty.
I love it, but others call it cough syrup. It sounds like the OP wants to do a tour round some of the other islands If you get a chance try Talisker. It's not as peaty as Laphroaig by any means, but it does have a nicely balanced peat character. If you want a Scotch that is not peaty but absolutely smooth and delicious, try The Glenlivet. If you do that to good Scotch, please keep it to yourself. They're completely different in style though, Laphroaig is possibly the lightest in style of all the Islays, whereas Lagavulin is a much more full-on experience, it's probably the most extreme of the widely-available Islays and is the one most commonly referred to as cough syrup here in the UK.
Personally I like my dram to be a bit more substantial and find the ordinary Laphroaig a bit lightweight and characterless, one-dimensional even - but a lot of that is in the processing, I've had an unfiltered bottling that was incredible. It sounds like the OP wants to do a tour round some of the other islands - my usual "cooking" drams are Talisker and Highland Park, and they would be a pretty good place to start, then explore some of the other Islays.
This chart may be of assistance :. My smoked peat ale turned out fine. I question this because a HotD Adam clone I brewed link follows used a substantial amount of peat and tastes just fine. Is it simply a personal taste thing for most folks or is the aversion to peat just a widespread groupthink? Thoughts, insight, and knowledge dropping all appreciated.
DrewBeechum Meyvn 1, Mar 15, California. Peat malt is a definite fault line for brewers. There are a number of commercial beers that use it, like Stone Smoked Porter, that do just fine.
I think the problem is that many homebrewers overdo it and that turns people off. I also think a challenge is the variability of the malt from "meh smokey to holy hell that's a lot of smoke! I don't like the phenolics it has. Stone Smoked Porter is one where I pick it up, and it is fairly restrained and they do use the low phenolic peat malt.
Growing up there were muck fires in the area. If you ever had to live with the smokey haze of burning organic soil over a summer, you don't want anything to do with a smell like that agian.
I love properly done smoked beers, but I can't take the peat malt phenolics. I drainpoured Stone Smoked Porter -- the smell alone almost sufficed, but I did manage to take one sip.
When used sparingly and in the right balance to the rest of the grain bill, Peat malt can definitely aid in creating complex flavor profiles. I used just a little bit for my Old Ale, and it came out great. Wisp of smoke, but not a dominant part of the flavor's profile.
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