I made an IPA with 20% peated malt and oak chips. It was pretty good, but ultimately I felt the peated malt character was more meat than peat and that it detracted from what was a good IPA.
For my next peated malt recipe, I'm going to go 50% peated malt and 50% 2-row. I plan to use about 1.5 pounds of each in a gallon batch so it will be high OG (calculates to 1.084 at 75% attenuation). I plan to do a single 60 minute mash at 150* and funnel sparge at 168*. I plan to do a 60 minute boil with 1/8 oz of CTZ @ 60, and 1/4 oz Fuggles @ 15 and 5, which calculates to 50 IBUs. I also plan to dry hop it with 1/2 oz Willamette and add oak chips in secondary. I was thinking about using WLP099 Super High Gravity Ale Yeast since I have that already (it's also supposedly an English yeast), but I might go with WLP007 Dry English Ale Yeast, WLP028 Edinburgh Scottish Ale Yeast, or WLP045 Scotch Whiskey Yeast (this one makes the most sense as this is a Scotch Ale).
For my next peated malt recipe, I'm going to go 50% peated malt and 50% 2-row. I plan to use about 1.5 pounds of each in a gallon batch so it will be high OG (calculates to 1.084 at 75% attenuation). I plan to do a single 60 minute mash at 150* and funnel sparge at 168*. I plan to do a 60 minute boil with 1/8 oz of CTZ @ 60, and 1/4 oz Fuggles @ 15 and 5, which calculates to 50 IBUs. I also plan to dry hop it with 1/2 oz Willamette and add oak chips in secondary. I was thinking about using WLP099 Super High Gravity Ale Yeast since I have that already (it's also supposedly an English yeast), but I might go with WLP007 Dry English Ale Yeast, WLP028 Edinburgh Scottish Ale Yeast, or WLP045 Scotch Whiskey Yeast (this one makes the most sense as this is a Scotch Ale).