Peat Smoked Malt? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Peat Smoked Malt?

Thread Tools
Old 11-27-2012, 05:01 PM   #1
Jul 2012
Princeton, NC
Posts: 28
Liked 1 Times on 1 Posts

Well I'm currently building a late winter holiday brew and Was wondering if i use 1lb of smoked peat malt would it affect the flavor to bad i don't wanna go over board with the smoke flavor or aroma but the idea of this brew is to make you feel like your drinking around the bonfire! so prehaps less or more I'm only brewing a 2 gallon batch (test Batch)

VonRunkel Likes This 
Reply With Quote
Old 11-27-2012, 07:53 PM   #2
tennesseean_87's Avatar
Aug 2011
Bismarck, ND
Posts: 1,508
Liked 138 Times on 101 Posts

From my reading that's a bit much. I've read that the peat smoked malt is much smokier than regular rauchmalt, and just a little bit is needed, especially with your batch size. Someone correct me if I'm wrong.
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking

Reply With Quote
Old 11-27-2012, 10:11 PM   #3
Aug 2010
Dover, New Hampshire
Posts: 196
Liked 4 Times on 4 Posts

Like tennesseean 87 said, peat smoked malt is a very different beast than regular smoked malt. The peat smoked will give you more of a mossy, ashy flavor/aroma. I've used 4 lbs. of smoked malt in a Munich lager and it turned out great! It tasted a little like bacon. I would say that the max of peat smoked malt, especially in a 2 gallon batch, should be around 1/4 - 1/2 lb. Maybe you could do 2 separate batches of 2 gallons each with 1/4 lb. peat smoked in one and 1/2 lb. in the other. Make everything else the same and use the same yeast. That would give you a good idea of how much you would need for a larger batch in the future.


Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
- Dave Barry

Reply With Quote
Old 11-27-2012, 10:46 PM   #4
Jun 2012
South East Massachusetts
Posts: 931
Liked 258 Times on 173 Posts

Iv'e used peated barley in a few recipes,4 oz. per 5 gal batch is the general max.A little of this stuff goes a long way-too much and your beer will taste medicinal and may take months to mellow out.

Reply With Quote
Old 11-27-2012, 11:10 PM   #5
Jan 2012
san diego, california
Posts: 215
Liked 20 Times on 17 Posts

I'm not sure peat smoked malt is really appropriate for any style, but a pound is going to be a LOT. Gordon Strong has a quote in his book where a guy used a full pound in a 5 gallon batch and said the beer tasted like an "open grave."

Reply With Quote
Old 11-28-2012, 12:09 AM   #6
Jul 2011
Menands, NY
Posts: 203
Liked 11 Times on 10 Posts

Different strokes for different folks. I have never used rauchmault, but I did dump 1# into a 5 gallon batch, and it has been a crowd favorite. The flavor isnt over powering, it kind of sits at the back of each gulp throwing briney mossy happiness at your taste buds.

I like the idea of doing a couple 2 gallon batches with varying degrees of peatyness. That will allow you to dial in the right amount.

The problem here is that different people have different fast criteria, and what works for me isnt necessarily going to work for others. I say cry havoc and let loose the dogs of brewsperimentation!

JoCoPoboy Likes This 
Reply With Quote
Old 11-29-2012, 07:45 AM   #7
Jul 2008
Posts: 1,553
Liked 115 Times on 103 Posts

Peat malt is sort of like licking an ashtray. I like it in heavy amounts in my beer, but I think I'm an outlier that way. Some people think any is too much; then there's the guy that brewed a peated SMASH and liked it. One of my favorite brews had about 1/2 lb per gallon, but I could certainly see where not everyone would like it. If you want bonfire, you might consider Briess' Cherrywood-smoked malt or the Rauch beechwood malts, both of which are far milder. Just chew a little of each at the LHBS and see how they taste.
Say no to intolerance: love gluten and lactose.

Reply With Quote
Old 11-29-2012, 02:01 PM   #8
May 2012
Slidell, LA
Posts: 69
Liked 5 Times on 5 Posts

Using around 2.5% peat smoked malt in the grain bill is the safe zone. Anything north of 5% and you're probably treading in dangerous waters

Reply With Quote
Old 11-29-2012, 02:21 PM   #9
Nov 2007
Posts: 1,437
Liked 174 Times on 148 Posts

I, too, would recommend against peat smoked malt. Briess (cherry wood) is very good, and you'll want to use 20% for a good subtle smokiness. 10% would be barely noticeable. Weyermann (beech) is much more subtle, and 20% is hardly noticeable. In fact, 100% weyermann isn't even that smoky if you have lots of other flavors like hops and spices. BTDT.

You can open up a bag of Briess and Weyermann and you'll see exactly what I mean.
No one gives a doggy doo, about your stupid home brew.

Reply With Quote
Old 11-30-2012, 01:48 AM   #10
Jul 2012
Princeton, NC
Posts: 28
Liked 1 Times on 1 Posts

Well here's the recipie

2# 2 row
1# honey malt
1# flaked oats
1# crystal 60
1#peat smoked

1oz Mt hood at 60mins

Cinnamon sticks at flame put
And maybe some brown sugar

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Will Peat Smoked Malt flavor fade with age? flyerwire All Grain & Partial Mash Brewing 4 03-30-2011 12:09 AM
When does peat-smoked malt get bacony? rocketman768 Recipes/Ingredients 4 03-25-2011 05:13 PM
Please review a Scotch 60/- w. Peat Smoked Malt Ernie Diamond Recipes/Ingredients 8 02-03-2011 09:56 PM
So then what is peat smoked malt for, anyway? Coastarine Recipes/Ingredients 11 01-01-2009 02:22 PM
Is Peat Smoked Malt Evil? El Pistolero Recipes/Ingredients 12 09-16-2005 03:51 AM

Forum Jump