I've noticed a vocal minority on another board seem to be very violently opposed to the use of peat smoked malt. Anybody know what's up with that? I'd ask one of the zeolots, but I hate getting drawn into controversial discussions.
__________________
[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
I've noticed a vocal minority on another board seem to be very violently opposed to the use of peat smoked malt. Anybody know what's up with that? I'd ask one of the zeolots, but I hate getting drawn into controversial discussions.
I think its probably a matter of opinion. I had a taste of a Scotch Ale at the NHBC that had some peat malt in it and it was pretty good. Granted, the guy who brewed it is probably the best homebrewer I've run across. Every beer of his that I tasted was amazing.
At any rate--I'd agree with Rhoobarb, I'd bet a little goes a long way.
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
Your timing is uncanny. I just had a Skullsplitter for the first time last night. I didn't think I would like it one bit....but I loved it. There is definitely something smoked in there, and I'd be willing to bet it is peated malt. I found a clone recipe for it, and it calls for some peated malt.
I've also seen the people you are talking about. Seems kinda stupid to make such a big deal about a friggin' type of grain. The recipe one of these guys posted for a Skullsplitter clone used nothing smoked at all, so I don't see how they could expect it to taste right.
__________________ May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long
I've used it in a McEwens clone, in keg waiting to be tapped. I also added just an ounce or so to an IPA kit as an experiment, will see how that is in about a week or so. Doesn't smell tooooo strong, just smells like someone is smoking some pork in the area, just a wiff of smoke, at least to me. MPW
Add on, I just poured a glass of the McEwens and you can just taste a hint of the peat smoke, its like an afterthought, just a little reminder that this was supposed to be from Scotland. This was I believe 4 oz in a 5 gal batch. As they say "in Moderation" might apply best to the smoke. MPW
I've also seen the people you are talking about. Seems kinda stupid to make such a big deal about a friggin' type of grain.
Yeah, seemed kind of silly to me too, tho I'm usually all for tilting against windmills.
__________________
[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
I've used it in a McEwens clone, in keg waiting to be tapped. I also added just an ounce or so to an IPA kit as an experiment, will see how that is in about a week or so. Doesn't smell tooooo strong, just smells like someone is smoking some pork in the area, just a wiff of smoke, at least to me. MPW
So is this smoked peat flavor/aroma anything like a Bamberger Rauchbier? Now, I've had plenty of them...at the Schlenkerla in Bamberg, mind you...
homebrewer 99, don't know never had one, its just a light smoke taste or aftertaste as the case may be. Like the smell of cigarette just lit or like walking into a big humidor where you can taste the tabacco in the air. MPW
So is this smoked peat flavor/aroma anything like a Bamberger Rauchbier? Now, I've had plenty of them...at the Schlenkerla in Bamberg, mind you...
Given my limited experience with the styles, I'd say the Scottish styles are less pungently smokey and more earthy. The rauchbiers are more pungent, IMO.
__________________ May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long
After wanting to brew a Scotch ale and looking into the styles, I read that the native water used for this beer, originated from water sources that were heavy in peat, and that the peat is what gives it the smokey/earthy aroma and taste. And that the reason why homebrewers add amounts of smoked malt.
Anyone know if this is true?
__________________ Up Next: Cherry Chocolate Rye Up Next: Gold Nugget IPA On Tap:Pawtucket Patriot Dead Soldier:Hop Rod Rye Stout Dead Soldier: Imperial Hell Fire Ale
Is Peat Smoked Malt Evil?
I'd ask one of the zeolots, but I hate getting drawn into controversial discussions. 
Linear Mode
