New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Recipe for peat malt




Reply
 
LinkBack Thread Tools Display Modes
Old 11-15-2013, 01:24 AM   #1
pretzelb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Texas
Posts: 451
Liked 1 Times on 1 Posts

Default Recipe for peat malt

I recently tried a LHBS that I don't normally frequent and they had a peat smoked malt that smelled so interesting that I wanted to try and use it in a recipe. But I'm not sure what to use it in. Any suggestions?



__________________
pretzelb is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2013, 01:27 AM   #2
motorneuron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: New York, NY
Posts: 540
Liked 49 Times on 48 Posts
Likes Given: 26

Default

Typically people put it in Scottish beers--not because Scottish beers are brewed that way these days (and indeed, they haven't been for hundreds of years, according to Radical Brewing), but because Scotch (whiskey) has peat in it, so it makes some geographic sense. I love peated scotch but brewed a beer with peated malt in it and will never do so again (or at least, not for another few years, until I forget how much I didn't like it). It just didn't do it for me. But some people love it, so don't take my word as the final one on the subject. Typical usage is about 1-4 oz per 5 gallon batch (that is, far less than the normal usage for plain old smoked malt). You could possibly use it in a different dark beer--say a stout or porter--where its robust flavor might stand a better chance of blending in.



__________________
motorneuron is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2013, 01:42 PM   #3
pretzelb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Texas
Posts: 451
Liked 1 Times on 1 Posts

Default

Those are good suggestions. Sadly I have an Irish Red Ale that I just kegged, and I have a porter ready to rack to the secondary. Both of those might have been a good candidate. My next few brews will probably be on the light side so I will have to hold off a while. I think it might go well in the porter if I hide it. I might go very conservative and just try 1 or 2 oz to be safe.

__________________
pretzelb is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2013, 01:58 PM   #4
motorneuron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: New York, NY
Posts: 540
Liked 49 Times on 48 Posts
Likes Given: 26

Default

It would be easy to add the peat flavor to the porter in the secondary--you're not looking to convert anything to get the peat flavor, so you could steep the grains in boiled water, and then add that liquid to secondary, if you wanted to. Might be sort of thematic in an Irish red too, since they use peat for fuel there. But yeah, try an ounce, see what you think. Your results may vary!

__________________
motorneuron is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2013, 09:27 PM   #5
pretzelb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Texas
Posts: 451
Liked 1 Times on 1 Posts

Default

I hadn't thought about steeping the grains. Another good idea. But the porter is scheduled to be mixed with raspberry puree to recreate the recipe from Brewing Classic Styles so I might skip it this time. But next time I hit the store maybe I'll grab some of the peat malt and do a mini steep just to get an idea of the flavor.

__________________
pretzelb is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2013, 09:42 PM   #6
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,135
Liked 1347 Times on 1060 Posts
Likes Given: 2346

Default

I love smoked food, pipe tobacco, and the smell of a campfire.......I HATE smoky beer. Sorry, not meaning to be a pooper, I just suggest you try a smoked beer before commiting 5 gallons.

Before I tried one, I was 100% certain that I would like smoked beer.

__________________
this IS texas! we kicj u in pit. die code monkey!!!!@


- a very......very.....druck Zul'jin
cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2013, 02:31 AM   #7
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,297
Liked 74 Times on 69 Posts
Likes Given: 4

Default

The usual recommendation with peat malt is to use a light hand, as it has a very strong flavor that many do not like. I don't follow that advice. I've used it in heavy doses and been quite happy. I haven't been so brave as to brew the peat smash that's in these forums, but I made a peated cherry stout (2lbs peat in 4 gallons) once that I liked a lot.

__________________

There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2013, 02:42 AM   #8
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 17,545
Liked 2666 Times on 1717 Posts
Likes Given: 2181

Default

Well, there's no half-stepping with this recipe:

100% Peated Ale by Alchemist

__________________
Eyes closed, we imagined our pain as a ball of white healing light floating around our feet and rising to our knees, our waist, our chest. Our chakras opening. The heart chakra. The head chakra. Chloe talked us into caves where we meet our power animal. Mine was a penguin.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2013, 02:44 AM   #9
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 17,545
Liked 2666 Times on 1717 Posts
Likes Given: 2181

Default

I've used peated malt in both scotch ales and an irish red. Both were very good. I added just enough to give an earthy note to the beer, but not make it smokey at all.

__________________
Eyes closed, we imagined our pain as a ball of white healing light floating around our feet and rising to our knees, our waist, our chest. Our chakras opening. The heart chakra. The head chakra. Chloe talked us into caves where we meet our power animal. Mine was a penguin.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 11-20-2013, 01:11 AM   #10
pretzelb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Texas
Posts: 451
Liked 1 Times on 1 Posts

Default

I'm pretty fond of a smoke flavor in a beer as long as it isn't too powerful. But I'm not sure about having 5g worth in the keg so I might consider bottling it.



__________________
pretzelb is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Peat Smoked Malt? JoCoPoboy Recipes/Ingredients 22 12-02-2012 03:11 AM
Peat Malt = Manure? bwomp313 Recipes/Ingredients 7 12-29-2010 03:50 PM
Peat-smoked malt vs. Rauch Malt brewbies Beginners Beer Brewing Forum 12 03-11-2009 11:08 AM
So then what is peat smoked malt for, anyway? Coastarine Recipes/Ingredients 11 01-01-2009 01:22 PM
Simpson's Peat Malt - anyone use it? EdWort Recipes/Ingredients 10 06-10-2008 02:14 AM