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Old 01-02-2013, 03:40 PM   #1
PilotBMP
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Sep 2006
Circleville, Ohio
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6.6 lbs Muntons Extra Light LME
1.0 lb UK Peated Malt
.5 lb Biscuit Malt

1.0 oz Centennial (60 mins)
.5 oz Cascade (15 mins)
.5 oz Cascade (2 mins)

Wyeast American Ale 1056

 
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Old 01-02-2013, 06:14 PM   #2
Oldsock
 
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What is your goal? The combination of heavy peated malt, and American aroma hops doesn't sound appealing to me. I'd lower the peated and do something maltier, or drop the peated and do something hoppier.
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Old 01-02-2013, 06:31 PM   #3
PilotBMP
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I would like to try the peated malt. I'm a big fan of islay scotch. Any recipe suggestions involving the peated malt?

 
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Old 01-02-2013, 06:37 PM   #4
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Quote:
Originally Posted by PilotBMP View Post
I would like to try the peated malt. I'm a big fan of islay scotch. Any recipe suggestions involving the peated malt?
Its potency is variable, but I'd start with closer to half a pound. For me, the flavor works best in a strong/dark beer, I did a batch based on Hair of the Dog's Adam that was excellent: http://www.themadfermentationist.com...dam-clone.html
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Old 01-03-2013, 08:05 AM   #5
kingwood-kid
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Peated malt is some strong and polarizing stuff. I brewed a peated porter on cherries that was fantastic, if tailored to a fairly narrow audience. I agree with Mike's skepticism about peat+cascade; that sounds awful. If you add peat, then the hops probably are used for mild bittering and nothing more. Some maltiness helps keep the peat from getting out of control.
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Old 01-03-2013, 08:56 AM   #6
Dan
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Sorry, thought is was going to be a music piece.

 
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