mlivengood
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I have a peat smoked porter that I brewed last Saturday in primary right now, fermenting aggressively I might add. I'm wanting to make this a "barrel aged" peat smoked porter. I have 2oz of medium toast oak cubes and 2 cups of Highland Park 12yr single malt scotch in a mason jar doing the soak. I'm planning on racking my peat smoked porter onto the scotch and oak cubes in the secondary.
What I'm concerned about is...is this too much scotch that it will be overpowering? I would like this beer to be balanced. Measured my OG to be 1.082, here is my recipe....
16 lbs Maris Otter
10 oz. Caramel 120
10 oz. English Black Malt
6 oz. Peat Smoked Malt
1/2 oz. Magnum at 60min
1 oz. Fuggles at 20min
Irish Ale Yeast WLP004
Any suggestions would be helpful!
Cheers!
What I'm concerned about is...is this too much scotch that it will be overpowering? I would like this beer to be balanced. Measured my OG to be 1.082, here is my recipe....
16 lbs Maris Otter
10 oz. Caramel 120
10 oz. English Black Malt
6 oz. Peat Smoked Malt
1/2 oz. Magnum at 60min
1 oz. Fuggles at 20min
Irish Ale Yeast WLP004
Any suggestions would be helpful!
Cheers!