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Old 10-24-2011, 07:54 PM   #21
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Please send me a bottle. I have used 4 oz of peated malt in a 12 gallon batch of 80/- and it lent a distinct peated and vegetal tone but it was not something that was terribly pleasant. Found that the split of people who liked that note was 100% down the "scotch drinker" line and those who were not scotch fans were put off by just that small amount of peat.

I too cannot even imagine a 100% peat malt beer.

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Old 10-24-2011, 07:57 PM   #22
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Please send me a bottle. I have used 4 oz of peated malt in a 12 gallon batch of 80/- and it lent a distinct peated and vegetal tone but it was not something that was terribly pleasant. Found that the split of people who liked that note was 100% down the "scotch drinker" line and those who were not scotch fans were put off by just that small amount of peat.

I too cannot even imagine a 100% peat malt beer.
Agreed!
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Old 10-24-2011, 08:25 PM   #23
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I could oblige with a 2lbs in a recipe. In the recipe it came out to 10% which I think many would find as way too much. I just need to make sure they're carbonated. I had opened one last night that was not carbonated.

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Old 10-25-2011, 02:01 AM   #24
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Any thought about brewing this with corn to thin out the body and then freeze distilling?

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Old 10-25-2011, 02:46 AM   #25
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Any thought about brewing this with corn to thin out the body and then freeze distilling?
In a word, no. I actually increased the grain bill, made my own specialty malts and shortened the early rests to increase body. Corn - ick in my world. I can't imagine ever brewing with corn.

Someone else suggested freeze concentrating this also. I don't see the point really. Can someone enlighten me?
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Old 10-25-2011, 03:20 AM   #26
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If you partially freeze the beer and pull out the ice it increase the alcohol content. Called an eis beer, the Germans are know to do this. I suggested it so the final product comes out more like a Scotch liquor with a much higher alcohol content than the original product.

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Old 10-25-2011, 12:28 PM   #27
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@Steelers - Noted. Same real answer. I personally have no desire to do make this any higher in alcohol or scotch like. Scotch is way more than just high alcohol and the goal here was a quaffable peated ale.

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Old 02-16-2013, 08:42 PM   #28
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I brewed a slightly altered version of this and it came out werry vell If you enjoy Laphroaig, I wouldent hesitate to brew this one !
I used lightly peated malt, next time I will use 10% heavy peated malt !
Ill just flash my label also
For you non danes, it translates something like:

PeatHag
bog wife's brew

Brewed on Peat, bog water and stale herbs.
drink it only if you have the strength for it.

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Old 04-07-2013, 02:38 PM   #29
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OMG, that totally rocks DangMan!!!

I have my own update on this year's batch(es). I brewed two after my first one, believe it or not, was not peaty enough for me. I used Simpson peated malt. After determining something was up (too mild) I found via research that Simpson's is a low phenol (5-10 ppm phenol) peated malt. Why it was good in previous batches, I just don't know. Regardless, I then hunted down Baird's Heavy peated distilling malt at 35-45 ppm phenol.

The resulting brew was much more what I wanted.

Now here is something interesting I found. After kegging, the the subsequent FG measurement tasting, I gave a token rinse to my hydrometer cylinder and took a sip....the that strong, ashy flavor that so many people note was there, in spades. I hold that something about having SO MUCH peated malt in the brew changes it's character in such a way that it's actually more approachable and balanced.

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Old 07-07-2013, 06:25 AM   #30
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Have you made a 100% 40 ppm beer That is realy hard core

My PeatHag is made with 100% 5ppm peated malt. But I am experimenting with more smoke, so I have bought some 40ppm malt, and I am planning on using
90% 5ppm and
10% 40 ppm next time !
Other things im trying to do is using Columbus hops and lovering the abv to around 6 !

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