Peat-smoked beer (lagavulin-esque?) - Page 6

**smokinghole** · 09-25-2010, 02:36 AM

Okay I finally chilled and tasted this thing. I think it's DAMN good. Its very complex and has a sweet smokey flavor. I think my gravity ended up about perfect not too sweet but not too thin. The body is great the low bitterness, low carbonation, amount of peat and oak are all good. I think the next time I make it, yes this is a definite will brew again, I will up my oak cubes a little bit. I only used 1.5oz and might up it to 2oz for just a touch more oak and maybe age it longer than three months with the cubes.

The color came out a nice 9ish srm not dark not blond.

So I'd say if you like peaty scotch this ale is certainly a go. Its not over the top but if you can appreciate some peat flavor then you would like this recipe. I wonder what it'd taste like with marris otter, or even a 50/50 MO/2row?

**Edcculus** · 09-25-2010, 12:36 PM

Quote:

Originally Posted by Ankita

Hi,

Scottish peast smoked malt that has been smoked over burning peat in order to add a dark aroma and flavor characteristic of Islay whisky and some Irish whiskey. Some recent brewers have also included peated malt in interpretations of Scotch ales. It has sufficient diastatic power to self-convert.

Thanks.

A guy on the internet said peated malt tastes like scotch. I want to make a pale ale that tastes like scotch.

Not to sound like a dick...but I don't think we ever doubted that....