kingbrain just posted the recipe for a tranquair house clone wee heavy, if you can taste it, go taste it, but i have brewed it numerous times and it most definitely isn't scotch peaty.
if you wanted that i would go for a little more peat smoked, which looks like you did, although its very very easy to go overboard on it, if you like a peaty scotch you should like what you made. If you are overpowered by the peat i'd switch your base grain to something a little stronger flavored
kingbrain just posted the recipe for a tranquair house clone wee heavy, if you can taste it, go taste it, but i have brewed it numerous times and it most definitely isn't scotch peaty.
if you wanted that i would go for a little more peat smoked, which looks like you did, although its very very easy to go overboard on it, if you like a peaty scotch you should like what you made. If you are overpowered by the peat i'd switch your base grain to something a little stronger flavored
traquair house ale (one of my all time favorites!) is 1% black barley (or roasted barley), not peat-smoked.
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My first beer with peat-smoked used 8 oz. It was undrinkable for over a year, as in liquid ashtray.
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I know a lot of people that also find Lagavulin or Laphroaig to be undrinkable. I Actually ended up using a pound of peated malt. When I milled it and mixed it with the rest of the grain, I didn't really get much of a peaty presence. When I mashed, I could definitely smell the peat. After boiling and hopping though, the initial hop bitterness that you get right after the boil masked the peat entirely. I know that once that settles down a bit the peat will be more noticeable. Right now, it tastes really good.
I think the too much peat debate may also have to do with preference. People tend to either love or hate Islay whiskys. I love them, so it'll be good and peaty. Granted, I may be the only one drinking this beer. But that may not be such a bad thing!
I've been wanting to do a recipe with peated malt as well after looking through homebrewer's companion. There's a recipe for a 5 gallon mini-mash batch in there on page 310 that goes as follows:
Flavor comments say "intensely smoke-flavored ale not the mellow smoke flavor of a Rauchbier, but an almost medicinal character unique to smoke peat moss."
After reading the previous comments though it sounds like 2lbs is a ton to have in a 5 gallon batch. I know one thing I like rauchbier but I almost would have liked it to taste smokier.
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I guess it goes back to what you like. I think smoke is something that's easy to over-do, but if you love the flavor, smoke it up! Honestly, I think that the pound that I just brewed with is not going to give me as much peat as I'd like. But the fact that your recipe is described as having a "medicinal" flavor would probably be pretty strong. I'll definitely report back on what 1 lb ends up tasting like.
Quote:
Originally Posted by smokinghole
I've been wanting to do a recipe with peated malt as well after looking through homebrewer's companion. There's a recipe for a 5 gallon mini-mash batch in there on page 310 that goes as follows:
Flavor comments say "intensely smoke-flavored ale not the mellow smoke flavor of a Rauchbier, but an almost medicinal character unique to smoke peat moss."
After reading the previous comments though it sounds like 2lbs is a ton to have in a 5 gallon batch. I know one thing I like rauchbier but I almost would have liked it to taste smokier.
I'm looking forward to hearing what your pound of malt does. That will determine how much I use I'll sort of base it on your tastes. Plus I'm a cigar smoker and think this would be a good cigar beer maybe.
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I'm a fan of Islay Scotch and have brewed more Scottish Ales than any other variety. The peatiest Scottish 'type' ale used 1-cup of peat malt. It was an early recipe I brewed from a kit that said it used 1-cup. I think that translates into about 5 ounces by weight. Anyway it was rather strong in peat flavor, but not overpowering. However rather than mellowing with time, it seemed to get stronger. Since it was a 4-5% abv bier as it mellowed the peat became more round, smooth, and forward. Really amazing complexity for such a small bier. I could absolutely see 10-12 oz. working in a complex 7-8% abv bier.
Schlante,
Phillip
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