Jul 8, 2009 · The usual recommendation with peat malt is to use a light hand, as it has a very strong flavor that many do not like. I don't follow that advice. I've used it in heavy doses and been quite happy. I haven't been so brave as to brew the peat smash that's in these forums, but I made a peated cherry stout (2lbs peat in 4 gallons) once that I liked ...

Oct 15, 2009 · Most of the Islay distilleries at least floor malt their own grain, then smoke it over peat fires. Peat is obviously a compact mass of decaying plant matter used in the area as fuel for centuries. Peat smoke has a different taste than say Beechwood. Some of the more peat heavy Scotchs are often described as "medicinal". Its almost a harsh smoky ...

Dec 19, 2013 · Peat malt is a malt that seems to have very little usefulness. Jamil says never to use it in Scottish ales or Wee Heavy's in Brewing Classic Styles and virtually nobody ever talks about how to use it otherwise. Most of the time, a reference to peat is a deterrent and smoked malt is encouraged instead.

Apr 4, 2018 · Usual suggestion for peat malt is 2-3% of the grain bill, maybe 5% if you like licking barbecues. But it's one of those things where you have to experiment, it obviously depends on the rest of the grain bill - but also be aware that smoked malts vary a lot (quite possibly because they stick around on supplier shelves for too long) and also there's a …

Jan 27, 2009 · The smoked malt you bought is much more tame than the peat smoked variant though it seems even the Weyermann's packs a punch (or they have terrible product consistency). I brewed a batch that called for .33 lbs of smoked malt, as I was hand crushing it the smoke smell was overpowering so I cut back to .25 in a porter.

Jun 18, 2020 · The peated malt I have used imparts too strong of a peat flavor into porters I have made when the peated malt was 3% of the grist. Note that I don’t enjoy heavily peated scotch. I have found that up to 5% of the grist of beechwood smoke malt gives a firm smoke flavor to my smoked porters. This is my experience for my taste.

Feb 15, 2022 · Yup, mine was nearly 100% peat smoked malt. I added a bit of crystal malt, making a barleywine. It's quite good. My wife hates when I open one. I've got 20 lbs of peat smoked malt waiting in the basement for an appropriate yeast cake. The other beer that "worked" was a helles. A helles that I made 2 weeks after the above beer. No peat at all.

Aug 1, 2011 · As far as the grains go, Rauch malt imparts a nice, more mellow smokey flavor and is often used as up to 100% of the grist. Peat malt is much, much stronger and gives a more earthy smokey flavor and needs to be used in much smaller quantities.” Below is a description of British Peated Malt from Northern Brewer: “2.5° L. Phenol level 12-24.

Jul 14, 2006 · Though Scottish Ale depends on yeast (rather than peat) for some of its depth of flavor, Stone Smoked Porter does indeed use a small amount peated malt in the grain bill. Since that is the exact flavor that Ed is after, and since the amount is fairly well documented, the only question that remains is how this particular maltster's peated malt ...

Sep 13, 2005 · Peat malt is principally made for the whisky industry, and even then only in the Highlands and islands - home to <5% of the population of Scotland. So it's fairly readily available but it's not a big thing for the beer industry, certainly not in macro beers like McEwans.