I would like to make a strong Scottish ale to age for 4 months while I am gone. The base for this recipe that I would like to use is Peat's sake https://www.homebrewtalk.com/f77/peats-sake-smoked-porter-201544/
First I would like to make the alcohol around 8-10% as I would like to age it for at least 4 months. So this is my first attempt at any other beers than a red ale or IPA all grain. jgourd said that he would up the peat smoked malt to 15% so I did this. I also love Islay Scotch alot so I would love to make a peaty smokey malty scotch ale. I also plan to smoke some wood chips in Laphroaig 10 to add to the secondary. So I need advice on both the grain bill and also the wood chips I use to create this beer. So far I have got this far....
Batch Size: 6.00 gal
Boil Size: 8.38
Boil Time: 90 min
Amount Item Type % or IBU
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 54.90 %
4.00 lb Peat Smoked Malt (2.8 SRM) Grain 15.69 %
2.00 lb Smoked Malt (9.0 SRM) Grain 7.84 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.88 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 5.88 %
1.00 lb Oats, Malted (1.0 SRM) Grain 3.92 %
Beer Profile
Est Original Gravity: 1.107 SG
Est Final Gravity: 1.027
Estimated Alcohol by Vol: 10.60 %
70% efficiency
Ok so the advice I need is should I up the peat smoked malt and cut the smoked malt to achieve the earthy taste that I want? Also is the chocolate malt too much and should I replace it with more caramel malt, or vienna malt or just cut it out. Also should I just use oak chips soaked in Laphroaig? Any suggestions welcome. I want an over the top peatyness very over the top.
First I would like to make the alcohol around 8-10% as I would like to age it for at least 4 months. So this is my first attempt at any other beers than a red ale or IPA all grain. jgourd said that he would up the peat smoked malt to 15% so I did this. I also love Islay Scotch alot so I would love to make a peaty smokey malty scotch ale. I also plan to smoke some wood chips in Laphroaig 10 to add to the secondary. So I need advice on both the grain bill and also the wood chips I use to create this beer. So far I have got this far....
Batch Size: 6.00 gal
Boil Size: 8.38
Boil Time: 90 min
Amount Item Type % or IBU
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 54.90 %
4.00 lb Peat Smoked Malt (2.8 SRM) Grain 15.69 %
2.00 lb Smoked Malt (9.0 SRM) Grain 7.84 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.88 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 5.88 %
1.00 lb Oats, Malted (1.0 SRM) Grain 3.92 %
Beer Profile
Est Original Gravity: 1.107 SG
Est Final Gravity: 1.027
Estimated Alcohol by Vol: 10.60 %
70% efficiency
Ok so the advice I need is should I up the peat smoked malt and cut the smoked malt to achieve the earthy taste that I want? Also is the chocolate malt too much and should I replace it with more caramel malt, or vienna malt or just cut it out. Also should I just use oak chips soaked in Laphroaig? Any suggestions welcome. I want an over the top peatyness very over the top.