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Old 10-23-2011, 06:16 PM   #11
Yooper
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Quote:
Originally Posted by smokinghole View Post
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.
I didn't mean to be rude. I'd be really interested to see if this beer reminds me of Laphroaig (my favorite Scotch). But my personal experiences with peat malt have not been positive and were very ashtray-ish. If sharing that is rude, well, yes, I guess I'm a real dick.
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Old 10-23-2011, 09:08 PM   #12
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Quote:
Originally Posted by Yooper View Post
I didn't mean to be rude. I'd be really interested to see if this beer reminds me of Laphroaig (my favorite Scotch). But my personal experiences with peat malt have not been positive and were very ashtray-ish. If sharing that is rude, well, yes, I guess I'm a real dick.

Funniest thing I read all day Yoop

 
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Old 10-23-2011, 10:19 PM   #13
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Smoking hole has it right. For some reason, there is a world of difference in a little peat and something peat based. If you like 'some' smoke or peat, I'd recommend trying a tiny batch of this 3 lbs of peated malt will give a nice 1 gallon test batch.

As for results, I will keep you up to date. As I mentioned, this is the 2nd batch as the first one was so nice. Solidly peaty of course, but IMO not nearly as in your face as you might expect. Again, as smokinghole hints at, if anything I rather expected the 1.070 OG first batch to be much stronger and was decidedly silky smooth. And also oddly, a little thin. It's why I toasted some of my own malt this time, and reduced the early conversion rest time about 30%.

Smokinghole - Laphroaig's quarter cask is actually got me inspired to try this out.

As for hops, one quick comment. I hopped very lightly before. 15 IBU if I recall. And this was due to a reference somewhere that hops actually accentuate smokiness, and I was being cautious. In a further attempt to up the perception of peat, I did increase the hops some in this one (a whopping 21 IBU). Still light but more.

BTW, for those that have used peated malt - any idea why I got such a yield?

 
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Old 10-23-2011, 10:30 PM   #14
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I hopped my last attempt at double your IBUs to hit 50. However I also aged it 5 months with hungarian or french oak cubes soaked in Laphroaig Quarter Cask. I dumped the cubes and booze in when I transferred to secondary.
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Old 10-23-2011, 10:43 PM   #15
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Quote:
Originally Posted by smokinghole View Post
I hopped my last attempt at double your IBUs to hit 50. However I also aged it 5 months with hungarian or french oak cubes soaked in Laphroaig Quarter Cask. I dumped the cubes and booze in when I transferred to secondary.
Hot damn. That sounds nice. Did you char the oak cubes? How long did you soak them?

 
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Old 10-23-2011, 10:52 PM   #16
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They were medium toast for use in wine really. I soaked them for a good month or two before adding to the beer. There was about two ounces of booze with the cubes when I dumped the jar in the fermentor.
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Old 10-24-2011, 04:29 PM   #17
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They were medium toast for use in wine really. I soaked them for a good month or two before adding to the beer. There was about two ounces of booze with the cubes when I dumped the jar in the fermentor.
I'd love to hear how that comes out. Please keep us advised. Do you have a thread for that batch?

 
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Old 10-24-2011, 04:38 PM   #18
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http://www.homebrewtalk.com/f77/oak-bog-200820/


There's the first recipe and the second recipe. I really like the brown malt addition in lieu of the caramel malt.
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Old 10-24-2011, 04:57 PM   #19
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Sweet - I'll head over and read.

Question, as one how seems to be here a lot - is it cool to 'cross post' my recipe to the same section you have yours in - seems a much better area than this general one.

 
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Old 10-24-2011, 05:09 PM   #20
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Go for it. I'm on a lot because I'm in college and have plenty of time between classes. I hate studying hahaha.
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