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Old 04-16-2010, 08:59 PM   #1
nealperkins
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I've brewed Jamil's recipe 3 times and they have all turned out great.

Now I would like to add some Peated Malt to add a bit of that flavor. I have no idea how much to add.

If you have any experience...could you suggest a %?? Otherwise, I'm going with 5% as a start.

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Old 04-16-2010, 09:22 PM   #2
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Jamil would say exactly ZERO.

Be careful with that stuff. I've never used it, maybe never will.

Do a search and see what other's have used. You might ruin it if you go overboard, and maybe 5% is overboard.
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Old 04-16-2010, 09:27 PM   #3
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That's why I'm calling before I dig!

I've tasted a couple with "some" peated malt and liked the effect. But, I don't want a peated beer, just another layer of flavor.

So, 5% is too high? Have you some experience with this malt?

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Old 04-16-2010, 09:32 PM   #4
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if you can find peated malt, i would start with about 2 oz per 5 gal. if you use smoked malt, you can use a bit more, like 4-6 oz. like the last guy said, depending on the recipe, it can really come out strong if you use too much. the scottish 'shilling' style experts will tell you that it is not a part of their grain bill at all. the rich flavor comes from big grain bills and long boils which 'scortch' the wort. they say to boil for 20 minutes without stirring to let the bottom of the wort burn slightly giving a sweet, earthy note to the finished beer. i have found this to be accurate.
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Old 04-16-2010, 10:57 PM   #5
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Hmmm, re-thinking here...

I read somewhere of a recommendation to take the first gallon of of clear runnings and vigorously boiling that prior to adding it back to main boil kettle.

How's that sound.

 
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Old 04-16-2010, 11:14 PM   #6
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Quote:
Originally Posted by nealperkins View Post
Hmmm, re-thinking here...

I read somewhere of a recommendation to take the first gallon of of clear runnings and vigorously boiling that prior to adding it back to main boil kettle.
I did that last week. Boiled a gallon down to 2-3 qts, then added it back and did my usual boil.

It looked like it caramelized nicely, and it smelled really, really great. It's still in primary, though, so I can't report back on the final result.
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Old 04-16-2010, 11:28 PM   #7
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Stone's smoked porter uses peat smoked malt at about 2% of the grist. It is very present at that level. For an 80/- I would be thinking 1% and maybe .5% if you want it to be at the hint/suggestion level.

 
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Old 04-16-2010, 11:43 PM   #8
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I haven't used peated malt in the 80/ batches that I have brewed. I use White Labs WLP028 for yeast and have found it leaves a subtle smokey flavor to the beer.
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Old 04-17-2010, 12:19 AM   #9
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I made a strong scotch ale in which I boiled 1g down to 1qt. I think I could have gone further. That's the way to get the flavor for your scottish beers. (to be honest, I did add 1# of smoked malt, but I can't pick it out of the strong malt and caramel flavors in that beer).
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Old 04-17-2010, 12:31 AM   #10
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Quote:
Originally Posted by passedpawn View Post
I made a strong scotch ale in which I boiled 1g down to 1qt. I think I could have gone further. That's the way to get the flavor for your scottish beers. (to be honest, I did add 1# of smoked malt, but I can't pick it out of the strong malt and caramel flavors in that beer).

+1 on boiling down the first runnings to carmelize.
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