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Old 09-29-2012, 02:24 AM   #21
AndrewD
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According to Jamil, the very slight smokey or peat character in Scotch Ales should never come from peat-smoked malt. He's not sure where it comes from, but he doesn't use smoked malt of any kind.

 
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Old 09-29-2012, 02:32 AM   #22
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Quote:
Originally Posted by AndrewD View Post
According to Jamil, the very slight smokey or peat character in Scotch Ales should never come from peat-smoked malt. He's not sure where it comes from, but he doesn't use smoked malt of any kind.
As I was reading thru this I was thinking the same thing. Boys/Girls there shouldn't be any smoked malt in ANY Scottish style, if there is its not to style. Mind you if you follow style the base malt is increased and the specialty malts are always the same. That is unless you caramelize in the kettle.

http://www.bjcp.org/2008styles/style09.php

 
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Old 09-29-2012, 02:36 AM   #23
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Quote:
Originally Posted by ACESFULL View Post
As I was reading thru this I was thinking the same thing. Boys/Girls there shouldn't be any smoked malt in ANY Scottish style, if there is its not to style. Mind you if you follow style the base malt is increased and the specialty malts are always the same. That is unless you caramelize in the kettle.

http://www.bjcp.org/2008styles/style09.php
I just add the smoke flavor the way the Scots used to. You know, with cigar ashes and left over bacon. No complaints yet.
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Old 09-29-2012, 02:51 AM   #24
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Originally Posted by JonM View Post
Some are smoked, which I HATE. Others are not. The non-smoked Scottish ales are rich, malty, flavorful and quite sweet. Those I really like.
Agreed on all counts. I have yet to find a smoked scotch ale that didn't taste like a campfire smells. Any one know of a mildly smoked scotch ale?

 
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Old 09-29-2012, 03:00 AM   #25
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Originally Posted by Whattawort View Post
Taquair House Ale. That is all.
Well, except for the missing "r".

 
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Old 09-29-2012, 03:02 AM   #26
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Quote:
Originally Posted by weirdboy

Well, except for the missing "r".
Simple symantecs. We'll chalk that up to me doing my civil duty on National Drink Beer day.
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Old 09-29-2012, 03:09 AM   #27
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Quote:
Originally Posted by Whattawort View Post
Simple symantecs. We'll chalk that up to me doing my civil duty on National Drink Beer day.
Tell me about it! I'm covering the quota for both myself and my wife.




I have a leftover bottle of my first place winning wee heavy in the fridge, but I've been sort of saving it and drinking other stuff instead.

 
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Old 09-29-2012, 01:15 PM   #28
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Quote:
Originally Posted by weirdboy

Tell me about it! I'm covering the quota for both myself and my wife.

I have a leftover bottle of my first place winning wee heavy in the fridge, but I've been sort of saving it and drinking other stuff instead.
I had to drink the Blue Moon Pumpkin. My pipeline is running a little thin because my brew schedule got pushed back....again.
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Old 10-04-2012, 04:57 PM   #29
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With all due respect, as I am sure Jamil is an EXCELLENT brewer, I would disagree with his assessment that smoked malt is inappropriate in a Scotch Ale.

First of all, the BJCP guidelines specifically mention smoked malt and while the BJCP is certainly not the be-all-end all of brewing "rules," it DOES seem to be the most cited reference when you are dealing with styles concerning homebrew. For this reason, I do not understand how he can say the ingredient is inappropriate.

In addition to this, the character of "smoke" or "peat" in the beer must have originated somewhere. How do we know this character did not start in Scotland? Absence of evidence does not prove a negative. If ANYthing, one could look at historical references from Scotland and probably make a pretty strong case for using heather in the beer more than anything.

With that said, do I feel smoked malt (or even smoke character) is necessary in a Scotch Ale? ...absolutely not... but do I feel we should have one brewer's OPINION of a beer determine what builds a beer style? ...again, no way.

Oh, I just had a couple of Founder's Dirty Bastards last night and LOVED it! I think I'll drink the rest of the 6-pack tonight
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Old 10-04-2012, 05:13 PM   #30
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Made a kilt lifter with rauch malt and absolutely loved it.. then I made the same recipe but the lhbs was out of rauch malt and substituted peat smoked malt and it was not good.. the peat smoked was almost acidic.. I learned the hard way that smoked malts are not equal and I should of added allot less of the peat smoked..
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