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Old 05-27-2011, 01:12 PM   #111
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Personally, I wouldn't **** with the peated malt. I know, you're going for some of that "scotch"-like character, but that stuff is just nasty.

That cherrywood-smoked malt, though... REAL nice. I think a lot more complementary to the HUGE amount of malt and maple that you're going to have.

I don't see the peated malt as being nearly as complementary. It's *OK* in a fairly aggressive stout, something that's already loaded up with black patent and roasted barley, but otherwise I don't think that acrid flavor is what you really want.

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Old 05-27-2011, 01:51 PM   #112
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Good to know, I've never used peat. This is very interesting! PTN is going to explode when he finds this thread.

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Old 05-27-2011, 02:10 PM   #113
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Yeah I used 4 oz once of peat malt in a Wee Heavy and it ended up with a very strong manure flavor. Big mistake.

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Old 05-27-2011, 02:15 PM   #114
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yeah, Peat is freakin' heavy duty stuff.

While I always respect Da Bird's opinion... I'm still a bit undecided. I think the residual sweetness (concentrated) and the high alcohol could use a hint of peat. Nothing huge, just a little something to cut the sweetness. We'll see.

I don't know that the smoked will hold up. I think it is a much more sublte taste that will be get buried under everything else.

We'll see. I've got three days to settle on a final grain bill

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Old 05-27-2011, 02:27 PM   #115
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How 'bout a little roasted barley to accomplish that? Add some of those kinds of characteristics - add a little bite - but without as much risk of totally 'effin' it up?

I actually really like that idea. I'd use a little RB to offset some of that cloying sweetness, I think that's a better, complementary flavor than the peat.

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That'll do, Pigley. That'll do.
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Old 05-27-2011, 02:31 PM   #116
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I don't hate that idea.

Every time I think about the peated though I think of 40% + ABV.

I hear ya though.

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Old 05-27-2011, 02:34 PM   #117
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Well you can think of a rusty nail. Scotch and Drambue. Mmm Scotch

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Old 05-27-2011, 02:34 PM   #118
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I may have just talked myself into doing a barleywine with a couple ounces of RB this weekend. I don't really drink a lot of BW's because I don't like really heavy, sweet beers, but I'm thinking that maybe, what... 4 ounces? 6 ounces? of RB in a 5-gallon batch would add a nice counterbalance.

**** it. Three day weekend. Brew it now, it'll be ready for September.

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That'll do, Pigley. That'll do.
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Old 05-27-2011, 02:35 PM   #119
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Nice bird! I have a summer barley that'll be ready in a few weeks!

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Old 05-27-2011, 02:37 PM   #120
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Ain't gonna be no 20% ABV, though!

Got to see what I've got for malt kicking around. Dakota, you got some crystal you can lend a brother?

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"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
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