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Old 10-23-2011, 02:45 PM   #1
Alchemist42
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I had one the the best brewing sessions I've had in years. It all went perfectly. Like clockwork. 2nd time I've brewed it. Thought I would toss it out to share:

Brimstone Peated Ale 5.5 gallons

14 lbs Bairds Peated Malt
1 lb Bairds Peated Malt lightly toasted
1 lb Bairds Peated Malt Medium roasted (Brown malt level)

2 oz Fuggles 6.7 alpha 60 minute boil
1728 Scottish Ale Yeast Wyeast

OG 1.096
FG 1.020 projected - in the primary

Mashed grains with 10 qt water @ 135 - stabilized @ 122 F. Held 20 min.
Added 2 qt boiling water - stabilized @ 130 F. Held 20 min.
Added 4 qt boiling water - stabilized @ 142 F. Held 20 min.
Decocted 4 Qt - Boiled 5 minutes & returned - stabilized at 155 F 60 min
Iodine test clean
Decocted 8 qt - boiled 5 minutes & returned - mash out at 174 F.

Sparged with 5 gallons at 175 F. Collected 6.5 gallon total.
Boiled 1 hour with hops.
Counter flow chilled.
Pitched yeast.

Oddly (in a great way), I got a way better extraction than I expected and wanted to toss that around. Using Beer Calculus it nominally projected an OG of 1.072. But I got a whopping 1.096. The only think I can really come up with is that the PPG of 32 is way low and my eff is better than the default 75%. Bumping to a PPG of 42 and an 85% eff gets me much closer, but damn, I know I'm good but I have trouble believing that good (small humor here) - that's DME levels.

So, any thoughts about what went on? I should mention that when I did this as a small test batch of a couple gallons a couple years ago, I got similar results but chalked it up to sloppy measurements, but I'm sure of the numbers above.

Aside from all that, I'm near giddy to get this into my keg - Laphroiag's ale cousin

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Old 10-23-2011, 03:28 PM   #2
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Not to sound like a jerk but I can't even force myself to envision this tasting good. I put a quarter ounce of it in a beer once and it tasted like manure.

 
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Old 10-23-2011, 03:46 PM   #3
Alchemist42
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No offense taken.

A 1/4 oz of what in how much? That's a miniscule amount.

As for tasting good - it's a matter of preference. Lots of people hate peat and this would not be the ale for them just as many scotch drinkers hate anything peated.

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Old 10-23-2011, 03:49 PM   #4
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Whoops. I meant a quarter pound. It was in a scottish 80/-.

 
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Old 10-23-2011, 04:03 PM   #5
Yooper
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100% peated malt? Really? I find that I love scotch (the booze) but hate peated malt in beer. Even a couple of ounces puts me off- I imagine I'd think 100% peated malt tastes like an ashtray only worse.

Sorry to be so negative- it just sounds beyond terrible to me.

Do you find that it has a Scotch taste to it, with all the peated malt?
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Old 10-23-2011, 04:08 PM   #6
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i would really like to know if this turned out.
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Old 10-23-2011, 05:21 PM   #7
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I'm interested in knowing how this turns out. I brewed up a 1.107 BW with 2lbs of peated malt. I first did one with a full pound and it was good. My friends and I love it with cigars. Now this one is even better, it's maltier, but what I'm slightly disappointed with is the peat smoke flavor is decreased. I think the next time I make the beer I'll have to up it to 3 or 4lbs of peated malt. The beer is okay by itself but it is really made to accompany a cigar for me. That is where this beer really shines!

Also to you naysayers, just because you think it to be a vile flavor doesn't mean its a waste of the man's time. Peat flavor is just not for some people and I accept that people don't like the taste. What would be cool is if the people that hate the flavor of peat would accept the fact that others actually do like the flavor. I don't know how many times I've read a thread about peated malt where people are firing up torches in protest of using the malt in a beer. Isn't the whole point to make what you like and experiment?
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Old 10-23-2011, 05:36 PM   #8
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torches? I don't think any of us had torches out. Definitely didn't see rudeness or being up in arms about it.

 
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Old 10-23-2011, 06:00 PM   #9
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I'm curious about the results, too. I agree with previous posters that the recipe appears vile, but I'd really like to know what happens with it. Perhaps it's not as bad as we're all guessing.

I do like a peaty scotch, but, like Yooper, I'm not a big fan of peated malt in beer. However, in a beer with high alcohol content, little hop bitterness, and almost no hop flavor, it might work alright. I'm far from convinced that 100% peated malt is a good thing, but keep us posted!
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Old 10-23-2011, 06:04 PM   #10
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Quote:
Originally Posted by bwomp313 View Post
torches? I don't think any of us had torches out. Definitely didn't see rudeness or being up in arms about it.
I didn't say you guys were rude I said others have been and are rude.


The key to making it work is to allow the peat to be the main player. Little to no hops, just enough to balance the sweetness. It works and I like really smokey scotches like Laphroaig Quarter Cask and others.
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