So comments in my thread about my first Imperial Stout on how strong Peated Malt is got me thinking about the worlds best scotch - Laphroaig, probably the Peatiest Scotch out there, if someone knows of one more so I would love to hear it.
So here is what I'm thinking, a nice Ale inspired by my favorite Scotch.
6lbs of Vienna
3lbs of Rauch malt
2lbs of Peated Malt
3lbs of Brumalt
not sure on hops really, but thinking Centennial full boil, then hit it a couple times later with fuggles. Probably use Nottingham for the yeast.
Also will ad some bourbon soaked oak chips to simulate barrel aging.
Forget about there being to much Peat, Any thoughts on the rest of the batch.
Is that enough Brumalt to bring some sweetness or should I kick it up a bit?
What kind of Mash Temp should I be looking at?
So here is what I'm thinking, a nice Ale inspired by my favorite Scotch.
6lbs of Vienna
3lbs of Rauch malt
2lbs of Peated Malt
3lbs of Brumalt
not sure on hops really, but thinking Centennial full boil, then hit it a couple times later with fuggles. Probably use Nottingham for the yeast.
Also will ad some bourbon soaked oak chips to simulate barrel aging.
Forget about there being to much Peat, Any thoughts on the rest of the batch.
Is that enough Brumalt to bring some sweetness or should I kick it up a bit?
What kind of Mash Temp should I be looking at?