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Old 03-03-2006, 07:38 PM   #11
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Bill, that sounds terrific.

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Old 03-03-2006, 07:46 PM   #12
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It is good, but takes a half glass to get used to it.

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Old 03-03-2006, 07:53 PM   #13
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Yeah, I'm not seeing the downside, but maybe 5g would be a bit much to go through. I did an amber ale last weekend that called for 1/2 oz of peat malt...I followed the recipe as I am wont to do the first time around, I just hope it comes through a bit. I've used both rauch and peat malts in the past, so I'm aware that the difference between them is not subtle.

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Old 03-03-2006, 08:03 PM   #14
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I actually made a batch of something or other and added liquid smoke to one of my kegs. It is untapped so I can't give you any more input.

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Old 03-03-2006, 08:05 PM   #15
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Of the few I have tasted, Schlenklera has to be the top one.

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Old 03-03-2006, 08:23 PM   #16
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It is the original. The label says: "Aechte", which is an older form of "echte" which means "genuine". In this case, "the genuine"!

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Old 03-14-2006, 04:11 AM   #17
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Popped by the local gourmet grocery on the way home and nestled between the Franziskaner and Schwarz was a Schlenkerla! I never really expected to ever find this beer, but there it was in singles so I grabbed one. By Wednesday evening I will have a definitive answer on how much I like smoke beer.

I'm not convinced I would have noticed it if it wasn't embedded in my subconscious...wonder how many others I'm overlooking...

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Old 03-16-2006, 04:18 PM   #18
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Well, I tore into this one last night after work. Interesting. It kind of hooks you after a few sips, but ultimately it wasn't my thing. It wasn't that it was too smoky (it was very smoky), it was more the flavor of the smoke. I guess that's beechwood...I was thinking in my mind it would be more a hickory like smoke. It's definitely a decent beer that I'll enjoy again in the future, perhaps with some babyback ribs, but I don't need no 5g of it layin' around!

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Old 03-17-2006, 04:06 PM   #19
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Quote:
Originally Posted by Baron von BeeGee
Yeah, I'm not seeing the downside, but maybe 5g would be a bit much to go through. I did an amber ale last weekend that called for 1/2 oz of peat malt...I followed the recipe as I am wont to do the first time around, I just hope it comes through a bit. I've used both rauch and peat malts in the past, so I'm aware that the difference between them is not subtle.
Hey, Billy... post back here after you taste that that amber. I'm interested in knowing if such a small amount of peated malt is detectable.

After reading a bunch about Scottish Ales prior to brewing my 80/-, I opted to use hardwood smoked malt (beechwood) to he historically accurate instead of the peat smoked malt.

I used 4 oz in my batch. It was detectable, but just barely.

Next time I'm going to say "screw it" for the historical accuracy and brew it like the comtemporary commercial versions and use peated malt, but I don't want to over-do it.

-walker
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Old 03-17-2006, 05:25 PM   #20
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Roger that. Hoping to bottle it this weekend or maybe Monday, so I'll be stealing a little sample for the Baron. I'll try to remember to post a review once it's carbonated since that usually emphasizes different flavors.

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