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Old 11-25-2011, 08:59 PM   #11
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I think a Peated Malt SMaSH is one of the least likely things I would ever see. Great job jumping on this. I'm truly impressed, and I'd love to try it myself.
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Old 12-26-2011, 02:18 PM   #12
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Quote:
Originally Posted by passedpawn View Post
I think a Peated Malt SMaSH is one of the least likely things I would ever see. Great job jumping on this. I'm truly impressed, and I'd love to try it myself.
If you want to take the chance that a keg filed bottle might be a touch flat, I'd be happy to send you one - drop me a line. Also, any suggestions how to fill a bottle that is from a force keg carbonated would be great. Do I just drop my dispensing pressure and fill 'er up?
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Old 12-26-2011, 09:46 PM   #13
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Originally Posted by Alchemist42 View Post
If you want to take the chance that a keg filed bottle might be a touch flat, I'd be happy to send you one - drop me a line. Also, any suggestions how to fill a bottle that is from a force keg carbonated would be great. Do I just drop my dispensing pressure and fill 'er up?
That's very nice of you to offer. But I think I'll just try this myself. Thanks again.

BTW, did you ever take a pic of your beer? Love to see what it looks like.
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Old 12-30-2011, 09:00 PM   #14
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Alchemist - where in Oregon are you? I'm just getting into brewing beer - been doing mead for several years now - and am starting off with a Sierra Nevada Porter clone.

This sounds AMAZING. I am a scotch lover and think that once I graduate to all-grain brewing, I would love to try your recipe. I have several scotch enthusiast/beer drinking friends that would probably love a peaty ale.

Sounds amazing and thanks for the wonderful idea and for sharing!

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Old 12-30-2011, 09:14 PM   #15
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I'm in Eugene. And doing a Bourbon Imperial Stout today, even as I type this.

I'm thrilled to hear you think this is amazing? It's even better than it sounds

It's a great all-grain recipe to try. Good luck and feel free to ask questions if you have them.
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Old 02-04-2012, 04:49 PM   #16
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My god, this sounds amazing! I am a big fan of peaty, smokey scotch, so I putting this in my queue. Thank you for sharing!!!
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Old 02-19-2012, 05:11 AM   #17
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Could you help an extract brewer out with this one....????? I love scotch and have been thinking about something like this for a while. Anyone ever add scotch to their brew, like in a bourbon barrel stout?
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Old 02-19-2012, 02:58 PM   #18
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It'll be tough to do something like this with extract only. You'd have to do a partial mash because there's no one out there that makes extract with peated malt. You'll have to at a minimum do a partial mash with about half your fermentables being peated malt.
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Old 02-19-2012, 02:58 PM   #19
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I've added scotch to my ale before...but sadly (in this context) it does not even step into the same room as the peated ale.

I really can't come up with anything that would let an extract brewer try this. It's simply based too strongly on the peated malt. A partial mash is all I can come up with, and I think that would be both very costly and much less effective.

Or you could try peating/smoking your malt extract, but I have serious doubts about that working.

Maybe it's time for trying a small 1-2 gal all grain batch???
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Old 02-20-2012, 04:57 AM   #20
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Honestly, thanks for the input guys! I'm not ready to go all grain and don't really have the time to try out a small all grain batch. I'd seriously be willing to give the partial a shot if you'd be willing to share even if the cost would be high! Thanks so much! This beer/style is very intriguing to me!
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