Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 100% Peated Ale
Reply
 
LinkBack Thread Tools
Old 10-23-2011, 07:16 PM   #11
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,765
Liked 4908 Times on 3560 Posts
Likes Given: 988

Default

Quote:
Originally Posted by smokinghole View Post
I didn't say you guys were rude I said others have been and are rude.


The key to making it work is to allow the peat to be the main player. Little to no hops, just enough to balance the sweetness. It works and I like really smokey scotches like Laphroaig Quarter Cask and others.
I didn't mean to be rude. I'd be really interested to see if this beer reminds me of Laphroaig (my favorite Scotch). But my personal experiences with peat malt have not been positive and were very ashtray-ish. If sharing that is rude, well, yes, I guess I'm a real dick.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2011, 10:08 PM   #12
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,391
Liked 45 Times on 35 Posts
Likes Given: 87

Default

Quote:
Originally Posted by Yooper View Post
I didn't mean to be rude. I'd be really interested to see if this beer reminds me of Laphroaig (my favorite Scotch). But my personal experiences with peat malt have not been positive and were very ashtray-ish. If sharing that is rude, well, yes, I guess I'm a real dick.

Funniest thing I read all day Yoop
__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2011, 11:19 PM   #13
Alchemist42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Oregon
Posts: 73
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Smoking hole has it right. For some reason, there is a world of difference in a little peat and something peat based. If you like 'some' smoke or peat, I'd recommend trying a tiny batch of this 3 lbs of peated malt will give a nice 1 gallon test batch.

As for results, I will keep you up to date. As I mentioned, this is the 2nd batch as the first one was so nice. Solidly peaty of course, but IMO not nearly as in your face as you might expect. Again, as smokinghole hints at, if anything I rather expected the 1.070 OG first batch to be much stronger and was decidedly silky smooth. And also oddly, a little thin. It's why I toasted some of my own malt this time, and reduced the early conversion rest time about 30%.

Smokinghole - Laphroaig's quarter cask is actually got me inspired to try this out.

As for hops, one quick comment. I hopped very lightly before. 15 IBU if I recall. And this was due to a reference somewhere that hops actually accentuate smokiness, and I was being cautious. In a further attempt to up the perception of peat, I did increase the hops some in this one (a whopping 21 IBU). Still light but more.

BTW, for those that have used peated malt - any idea why I got such a yield?

__________________
Alchemist42 is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2011, 11:30 PM   #14
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,915
Liked 122 Times on 101 Posts
Likes Given: 12

Default

I hopped my last attempt at double your IBUs to hit 50. However I also aged it 5 months with hungarian or french oak cubes soaked in Laphroaig Quarter Cask. I dumped the cubes and booze in when I transferred to secondary.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2011, 11:43 PM   #15
Alchemist42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Oregon
Posts: 73
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by smokinghole View Post
I hopped my last attempt at double your IBUs to hit 50. However I also aged it 5 months with hungarian or french oak cubes soaked in Laphroaig Quarter Cask. I dumped the cubes and booze in when I transferred to secondary.
Hot damn. That sounds nice. Did you char the oak cubes? How long did you soak them?
__________________
Alchemist42 is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2011, 11:52 PM   #16
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,915
Liked 122 Times on 101 Posts
Likes Given: 12

Default

They were medium toast for use in wine really. I soaked them for a good month or two before adding to the beer. There was about two ounces of booze with the cubes when I dumped the jar in the fermentor.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2011, 05:29 PM   #17
Alchemist42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Oregon
Posts: 73
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by smokinghole View Post
They were medium toast for use in wine really. I soaked them for a good month or two before adding to the beer. There was about two ounces of booze with the cubes when I dumped the jar in the fermentor.
I'd love to hear how that comes out. Please keep us advised. Do you have a thread for that batch?
__________________
Alchemist42 is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2011, 05:38 PM   #18
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,915
Liked 122 Times on 101 Posts
Likes Given: 12

Default

http://www.homebrewtalk.com/f77/oak-bog-200820/


There's the first recipe and the second recipe. I really like the brown malt addition in lieu of the caramel malt.
__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2011, 05:57 PM   #19
Alchemist42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Oregon
Posts: 73
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Sweet - I'll head over and read.

Question, as one how seems to be here a lot - is it cool to 'cross post' my recipe to the same section you have yours in - seems a much better area than this general one.

__________________
Alchemist42 is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2011, 06:09 PM   #20
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,915
Liked 122 Times on 101 Posts
Likes Given: 12

Default

Go for it. I'm on a lot because I'm in college and have plenty of time between classes. I hate studying hahaha.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Peated Malt, will the smokiness fade? scottfro All Grain & Partial Mash Brewing 7 12-02-2008 04:33 AM



Newest Threads

LATEST SPONSOR DEALS