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Old 05-28-2012, 03:27 PM   #31
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There's no confusing peat if you ask me. I used 2lbs in a barleywine and I know for a fact it was not beech/cherry wood smoked malt. I use Simpsons peated malt at Brew Masters Warehouse when I brew peat smoked beers.

As my barelywine recipe evolves I've been adding more and more peat and it's been getting smoother and smoother even at 11%abv. It's rather sublime with a nice aged Nicaraguan citar.

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Old 05-30-2012, 07:13 PM   #32
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Sounds awesome. I've been experimenting with wood and smoke in beer and this fits right in. Once I get hold of enough peated malt to get going on this I'll report back how it turns out.

Thanks and cheers
Just got the malt in today. I'm going with just over 17 lbs. Can I ask how you toasted the 2 lbs? I imagine the temp was the same for both but one was in the oven longer? No Scottish yeast available so this is down to Notty to do the good work. Brewing on Friday and I'll let you know how it goes from there.
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Old 06-02-2012, 07:08 PM   #33
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Default In primary


I took a shot at this yesterday, stuck very close to the recipe. I tried roasting the malt. Roasted 1 lb at 350 for 30 minutes. The other pound I messed up so bought 1 lb Brown Malt to replace it. I noted that the lb. I did roast lost its peated odor so figured this was an ok replacement.

Mashed as in the recipe.Wow, lengthy mash. I enjoyed the step mash boil, don't know that it affected my OG ( I got 1080), but it may make the end product maltier or more caramel. Find out in a month or so.

Looks good, smells good, decent OG. When its in the keg I'll come back with taste profile and maybe some photos.

THanks for the recipe. If it turns out well this could become a standard. Love the idea.


Primary is going nicely. The beer smells super clean and malty.

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Old 06-06-2012, 10:51 PM   #34
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Default In secondary with Oak


Not quite a week in primary and I've racked it over to secondary. Added 1 oz. of Medium Toast French Oak and will leave it on for 7 days. Should provide a very gentle background oak flavour.

I tasted it on racking (1015). It was malty, slightly spicy hoppy and of course had a nice peat flavour. Not overwhelming at all. Lets see what a bit of aging and some oak will do to round it out.

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Old 06-30-2012, 02:50 PM   #35
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Wow, I missed these last posts. Great to hear someone tried brewing this. Way to go Gordon. Isn't it rather amazing just how 'not peaty' it is given what the base it? I toasted the 2 lbs in a wok on my stove top. Just until the color changed to just about what your wort color is.

Yeah, it is a lengthy mash. Did you do a starch test or just follow my lead? Mine was starch test based.

So, it's been a few weeks now. How is it coming? Bottled or kegged yet?

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Old 06-30-2012, 02:53 PM   #36
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I think you might be confusing peat smoked with a smoked base malt like weyermans. There is no way in hell you can use pounds of peat.
Well, I'm not at sure how to respond to this as I DID use pounds of peated malt. And no, I'm not confusing wood smoke with peat smoke. They are clearly different things.

So given I DID use pounds of peat, what is it you are actually trying to say?
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Old 06-30-2012, 02:54 PM   #37
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As a matter of fact using that as a reference beer I had a hard time finding smoke flavor in the beer the one and only time I bought Stone Smoked Porter. Due to not really being able to taste the smoke I never bought it again.
It does have a touch of smoke flavor, but mostly I find it very low, and if my tastes are just slightly off, I can't taste it at all.
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Old 06-30-2012, 08:23 PM   #38
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So I suggested earlier doing an Eis version of this beer and after reading some of the tasting notes on this thread that is exactly what I will be doing after vacation. The plan is to use 50/50 Peated malt and Golden Promise (that may change to MO) I'm going top make 12 gallons and concentrate it down to 6 and put in a 3 time used Rum barrel for a nice long aging ~1year. I'm hoping for a Scotch liqueur type of drink. I'm going to mash as low as I can so I can get good attenuation out of it. I hope it works.
Great thread!

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Old 06-30-2012, 11:39 PM   #39
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I'm curious - why the decision to go 50/50?

BTW, the mash schedule I give really gives a good attenuated ale. Actually, the toasting of 2 lbs was a direct result of how much it attenuated the first go around. But with your 50% GP, you many indeed may need to drop the temp somewhat.

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Old 07-07-2012, 02:25 PM   #40
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I've been working with a local stiller and after some discussions we decidd to go this route. Some of it was because we are worried about risidule sweetness and smoke not playing nice after the concentration. We have also discussed using 10%
sugar to help dry it out. We are leaning towards the sugar.

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