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Old 11-27-2012, 04:01 PM   #1
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Default Peat Smoked Malt?

Well I'm currently building a late winter holiday brew and Was wondering if i use 1lb of smoked peat malt would it affect the flavor to bad i don't wanna go over board with the smoke flavor or aroma but the idea of this brew is to make you feel like your drinking around the bonfire! so prehaps less or more I'm only brewing a 2 gallon batch (test Batch)

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Old 11-27-2012, 06:53 PM   #2
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From my reading that's a bit much. I've read that the peat smoked malt is much smokier than regular rauchmalt, and just a little bit is needed, especially with your batch size. Someone correct me if I'm wrong.

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Old 11-27-2012, 09:11 PM   #3
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Like tennesseean 87 said, peat smoked malt is a very different beast than regular smoked malt. The peat smoked will give you more of a mossy, ashy flavor/aroma. I've used 4 lbs. of smoked malt in a Munich lager and it turned out great! It tasted a little like bacon. I would say that the max of peat smoked malt, especially in a 2 gallon batch, should be around 1/4 - 1/2 lb. Maybe you could do 2 separate batches of 2 gallons each with 1/4 lb. peat smoked in one and 1/2 lb. in the other. Make everything else the same and use the same yeast. That would give you a good idea of how much you would need for a larger batch in the future.

Cheers!

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Old 11-27-2012, 09:46 PM   #4
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Iv'e used peated barley in a few recipes,4 oz. per 5 gal batch is the general max.A little of this stuff goes a long way-too much and your beer will taste medicinal and may take months to mellow out.

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Old 11-27-2012, 10:10 PM   #5
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I'm not sure peat smoked malt is really appropriate for any style, but a pound is going to be a LOT. Gordon Strong has a quote in his book where a guy used a full pound in a 5 gallon batch and said the beer tasted like an "open grave."

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Old 11-27-2012, 11:09 PM   #6
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Different strokes for different folks. I have never used rauchmault, but I did dump 1# into a 5 gallon batch, and it has been a crowd favorite. The flavor isnt over powering, it kind of sits at the back of each gulp throwing briney mossy happiness at your taste buds.

I like the idea of doing a couple 2 gallon batches with varying degrees of peatyness. That will allow you to dial in the right amount.

The problem here is that different people have different fast criteria, and what works for me isnt necessarily going to work for others. I say cry havoc and let loose the dogs of brewsperimentation!

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Old 11-29-2012, 06:45 AM   #7
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Peat malt is sort of like licking an ashtray. I like it in heavy amounts in my beer, but I think I'm an outlier that way. Some people think any is too much; then there's the guy that brewed a peated SMASH and liked it. One of my favorite brews had about 1/2 lb per gallon, but I could certainly see where not everyone would like it. If you want bonfire, you might consider Briess' Cherrywood-smoked malt or the Rauch beechwood malts, both of which are far milder. Just chew a little of each at the LHBS and see how they taste.

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Old 11-29-2012, 01:01 PM   #8
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Using around 2.5% peat smoked malt in the grain bill is the safe zone. Anything north of 5% and you're probably treading in dangerous waters

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Old 11-29-2012, 01:21 PM   #9
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I, too, would recommend against peat smoked malt. Briess (cherry wood) is very good, and you'll want to use 20% for a good subtle smokiness. 10% would be barely noticeable. Weyermann (beech) is much more subtle, and 20% is hardly noticeable. In fact, 100% weyermann isn't even that smoky if you have lots of other flavors like hops and spices. BTDT.

You can open up a bag of Briess and Weyermann and you'll see exactly what I mean.

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Old 11-30-2012, 12:48 AM   #10
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Well here's the recipie


2# 2 row
1# honey malt
1# flaked oats
1# crystal 60
1#peat smoked

1oz Mt hood at 60mins

Cinnamon sticks at flame put
And maybe some brown sugar

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