TheChemist
Well-Known Member
So, I've been traveling around the UK and living in hostels, which is why I've been on-again-off-again (not that anyone would notice ). However, I've now been hired on as a pastry chef for several months in a scottish hotel in the middle of no-where. The head chef has expressed an interest in brewing, and I've agreed to help set up a mini-AG system just for kicks (probably picnic cooler and cheesecloth with batch sparging, unless anyone has a better suggestion?).
My main concern here though, is that the water is brown. I kid you not, there is a peat tinge to the water that varies from day to day. The peat is a challenge in and of itself, but since it changes constantly I can't even really use specific analysis because it will be slightly different by the time I go to brew. Now, since this is just for fun and we're not going to worry too much about adjusting for water chemistry (that's too much work for what these guys want to do anyway), I'm having to figure out a style/malt type that will keep a reasonably stable mash and not result in a gross end product.
I'm leaning towards a brown ale, or a classic porter, at least to start off and convince the kitchen to play a bit more with brewing. Any specific suggestions, based off knowledge and/or experience? I'm also looking at historic Scottish recipes, because those would obviously have developed with this kind of water being used. Any help would be much appreciated!
My main concern here though, is that the water is brown. I kid you not, there is a peat tinge to the water that varies from day to day. The peat is a challenge in and of itself, but since it changes constantly I can't even really use specific analysis because it will be slightly different by the time I go to brew. Now, since this is just for fun and we're not going to worry too much about adjusting for water chemistry (that's too much work for what these guys want to do anyway), I'm having to figure out a style/malt type that will keep a reasonably stable mash and not result in a gross end product.
I'm leaning towards a brown ale, or a classic porter, at least to start off and convince the kitchen to play a bit more with brewing. Any specific suggestions, based off knowledge and/or experience? I'm also looking at historic Scottish recipes, because those would obviously have developed with this kind of water being used. Any help would be much appreciated!