DiscoFetus

Recipes 

I knew peat was used in whisky's but I didn't realize there was a peated malt until you guys mentioned it. I was considering smoke flavor, but thought that oak might be more useful. At the same time I didn't want to overwhelm the palate with different flavors.

The peat tea is interesting during priming. Steep peated malt in water, or in the priming solution?

__________________
The intermediate state between capitalism and socialism is alcoholism.

~Dylan Thomas

Barefoot Lion Brewing

KiltLifter

Recipes 

I wouldn't add it to the priming solution. I usually add the priming solution to the carboy, so it would be hard to split it.

For the tea, I'd steep it long enough to pasteurize it (20 mins @160?) so you don't add any nasties.

Heck, you could make a tiny tea and add a wee bit to a commercial brew to see if you like it. It won't be exactly the same, but it may help you decide before you make 5 gallons that you won't like.

In my experience, both oak and peat take a while to mellow, so if you drink it after only 3 weeks, it may be harsh. Stash a few and try them in 6 months.

budbo

Recipes 

I couldn't imagine a good wee heavy without a wee bit of Peated, my standard recipie uses 2 oz it balances nicely much more than that In my opinion adds too much smoke.. not adding any takes away from the complexity of the flavor.

DiscoFetus

Recipes 

Cool cool guys. Thanks a lot. I'll post the adjusted recipe soon.

__________________
The intermediate state between capitalism and socialism is alcoholism.

~Dylan Thomas

Barefoot Lion Brewing

Jayfro21

Recipes 

I just wanted to make sure that people know that Scotch Ale and Scottish Ale are 2 different types of beer.

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