Specialty Smoked Beer 100% Peated Ale

[GordonT]

I brewed this quite some time ago, maybe a year or so if memory serves. We had the last pint this weekend and I have to say that this gets better with age although die hards may prefer the younger more robust version.

With age the great beer under the peat began to peek out more. Clean malt, a touch of hop (my addition), a good mouthfeel, all topped with a gentle peatiness. I'm thinking that I should make this again and simply store it away.

Thanks for the recipe and concept.

 

[TAK]

I brewed this quite some time ago, maybe a year or so if memory serves. We had the last pint this weekend and I have to say that this gets better with age although die hards may prefer the younger more robust version.

With age the great beer under the peat began to peek out more. Clean malt, a touch of hop (my addition), a good mouthfeel, all topped with a gentle peatiness. I'm thinking that I should make this again and simply store it away.

Thanks for the recipe and concept.

I was thinking I might batch age this one. How does the hop character play? I'm a hop head, but I understand that they might compete with the peat. I was considering doing a single FWH addition.

 

[TAK]

I toasted the 2 lbs in a wok on my stove top. Just until the color changed to just about what your wort color is.

Can you give some more details on this process? How hot.. medium/low? About how long did it take to get this color? I assume you stay on top of it, stirring continuously.

 

[TAK]

I just cracked open a bottle of my small batch 100% peat smoked malt ale. Although the peat smoke is in your face at the nose, the palate is surprisingly and pleasantly clean. I made this batch because I hade 5 lbs of peat smoked malt and decided not to use it in the brew I purchased it for, but after tasting this, I'd make it again at full scale.

 

[diodeart]

I brewed this in april of 2013 and just cracked another bottle open. Its fun to drag this beer out for beer lovers that have tried everything. Because there is nothing like this beer anywhere that I know of. At a year and a half it has mellowed a bit, the beautiful smokey goodness and sweetness is still there in full force. The smoke monster has been tamed a bit, but still has claws and fangs. I think the true potential of this beer will be revealed after 3-5 years.

 

[smokinghole]

Haha. I took a bottle of a high percentage peat smoked beer to work last year and put it on the tasting panel. It was an 11%abv barley wine. It was rather oxidized at this point (three years) and the peat gave someone the impression of McD's bbq sauce, I think, was one comment. Makes me want to do it again but all peat malt like this recipe.

 

[Chops1867]

Brew board I was on years ago had a member "Mr. Peat." Everything he brewed had peat. I've used a few ounces in a Scottish ale before, can't imagine 100% of the grain bill.

 

[BrewinBromanite]

Aside from all that, I'm near giddy to get this into my keg - Laphroiag's ale cousin

I saw this thread and started reading the posts in backwards order, from most recent back to the beginning. I love scotch, including really heavy peated scotches, and was just about to ask how this compares to something like, say, Laphroiag, on the peaty scale?

Low and behold, the first post. Does this actually compare (as far as peaty aroma / peaty flavor goes) to something like Laphroiag? I've only ever used a few ounces at most of peated malt in any of my HB's.


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[TAK]

Holly dead thread, Batman.

FWIW, I ended up brewing this sometime in '13. Completely relate to some of the most recent posts.
After at least a year of age, the distinct smokey character is still there. It's fun to pull out a bottle every now and then. This thing naturally ages.

 

[BrewinBromanite]

So does the aroma compare to opening up a bottle of Laphroiag or similarly peaty scotch?


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[lulubrewer]

"So does the aroma compare to opening up a bottle of Laphroiag or similarly peaty scotch?
"
anyone?

 

[Alchemist42]

"So does the aroma compare to opening up a bottle of Laphroiag or similarly peaty scotch?
"
anyone?

It seems to depend on how high the ppm's are for the initial malt and how big you make the ale. One made at 6% with 20 ppm malt was surprisingly stronger in peat aroma than the 10% @ 50 ppm. What I think happens is the malt takes over in the larger ale and masks/blunts some of the peat impact.

That said, my last batch was 8% @ 50 ppm and is very peaty But like scotch? In of course some ways yes, but really, it's not too much. All distilled beverages IMO have a clarity of flavor due to concentration that ales just cannot come up to.

Sort of like the difference in a piece of cut fruit vs a pie baked of that same fruit. Undeniably of the fruit but softer with other round flavors.

So, Laphroig pie

 

[TAK]

I'd say in my 100% peated malt SMaSH the aroma is distinctly like Laphroig or a similar scotch. Taste, now that's nowhere near as smokey.

 

[lulubrewer]

Thanks for the answers.

 

[jgourd]

Trying this one today. Will let you know the details and how it goes in a bit!

 

[Alchemist42]

Glad to hear you are giving it a try. I am trying a variation. Brewing it on the grain. We will see how close it comes to it's inspiration name sake (after a bit of that pesky water is removed, if you follow )

 

[jgourd]

Good brew day! Also did some pulled pork, sausage, ribs, jalapeno cheese soup, and beans. So we ate well while we smelled the peat smoked malt all day!

All went smoothly after I revamped my brew rig the day before (although there were a few minor leaks). I missed my dough-in temp slightly (I hit 133F instead of 122F). So no biggie. I rested for 40 min and then increased temp to 142F. The decoctions went well, and I hit my temps there. I recirculated and collected crystal clear wort at 24 Brix (1.093 SG). Second runnings came out crystal clear too at 11.1 Brix (1.043 SG). Preboil gravity was 16.8 Brix (1.065 SG) which is about right where I wanted it to be. After a 90 min boil, I basically hit my OG of 1.075. Aerated and pitched a nice starter grown from Wyeast 1728. She's fermenting away nicely.

The day before, I toasted some peat malt (a bit at 350F for 1h15m and another bit for 2h30m). This got me some nice color (to the tune of about 15 SRM for the beer).

Now we wait...

 

[jgourd]

I kegged this yesterday. OG after brewing was 1.074 SG which fermented down to 1.012 SG for 8.1% ABV. Beautiful smoke and slight peat on the nose with pleasant malt and bread/biscuit undertones. Favor is initially malty and a little sweet (?) with strong smoke and peat, hints of bread and biscuit, and a finish that is smoky and peppery (somewhat like a nice Islay Scotch!).

 

[Falstaff]

Old thread, but it convinced me to do it.

1lb wheat malt (I add this to all my beers)
14lb peated malt
2oz of roasted barley (for color)

5g batch
1.25oz magnum at the start of boil

2oz wood chips, heavy toast, two weeks

Kveik m12 yeast

1.086-1.009

10% abv

Tastes like Laphroaig at bottling. Drank half a pint out of carboy. Tastes green but I really enjoyed it.

 

[MadLuke]

Old thread, but it convinced me to do it.

1lb wheat malt (I add this to all my beers)
14lb peated malt
2oz of roasted barley (for color)

5g batch
1.25oz magnum at the start of boil

2oz wood chips, heavy toast, two weeks

Kveik m12 yeast

1.086-1.009

10% abv

Tastes like Laphroaig at bottling. Drank half a pint out of carboy. Tastes green but I really enjoyed it.

For those who are not from New Zealand (everyone local knows... we know), try to get your hands on Rex Attitude by Yeastie Boys. 100% peated distillers malt. Every time I have it, I just giggle uncontrollably for a few minutes... its good/

 

[Gerry D]

Just got back into brewing after a long hiatus and this is going to be one of my upcoming brews. Just a question about toasting the malt. I plan on toasting it on the stovetop and not roasting in the oven. Do you toast the first pound (lightly toasted) like oatmeal, about 5 to 7 minutes until it smells nutty and the second pound (medium roasted) until it changes to the color of brown malt? I like to have my process planned out ot a T so brew day goes as smoothly as possible. Thanks for the advice. Slainte!

 

[Protos]

Old thread, but it convinced me to do it.

1lb wheat malt (I add this to all my beers)
14lb peated malt
2oz of roasted barley (for color)

5g batch
1.25oz magnum at the start of boil

2oz wood chips, heavy toast, two weeks

Kveik m12 yeast

1.086-1.009

10% abv

Tastes like Laphroaig at bottling. Drank half a pint out of carboy. Tastes green but I really enjoyed it.

Sure, old but inspirational thread.
So it inspired me to create a beer similar rather to Falstaff's than Alchemist's version.
Don't feel like opening a dedicated thread, so will post my recipe here to add to the collective experience on highly-peated beers.
My brewing volume is non-standard, so I post percents and IBUs instead of weights.

SPHAGNUM
OG=1.067
FG=1.015
ABV=6.6%
IBU=22
----------
Ca 120 • Mg 14 • SO 60 • Cl 50
------------------------------
Simpsons Heavily Peated Malt (82 ppm) - 84%
Torrefied Barley - 6%
Dark Crystal Malt - 6%
Black Rye Malt - 4%
------------------------------
Mash 60' @64°C
Mash 60' @70°C
Boil 60'
------------------------------
Fuggle (α5.6) - 22 IBU @60'
------------------------------
Lalbrew Voss Kveik
------------------------------
Primary @28°-24°C - 17 Days
------------------------------
Carbonation 2v
------------------------------

An awesome beer! Fullness and sweetness balance the peat perfectly. The beer has a massive peat aroma but surprisingly little of it transfers into the flavour and taste. To date, I've brewed 3 other peated beers too, a 12% peat malt Porter, and two 50% peat malt Saisons. This one is the best of them all. I think I've found the golden spot: if I want it peaty, I'll want it sweet and chewy. In the Porter ans Saisons, the peat stood much less pleasant against the slight tartness typical to those two styles. Here, the balance is perfect. Will definitely brew it again sometime, not changing a thing (besides upping the strength to the 8-8.5% range).

 

[Beekeeper]

A year in the keg and this is holding up nicely. Peat SMaSH.

 

[passedpawn]

A year in the keg and this is holding up nicely. Peat SMaSH.
View attachment 839109

Thoughts? My next beer is going to be mostly peat smoked. I'll probably go with the recipe above your post there.

 

[Beekeeper]

Thoughts? My next beer is going to be mostly peat smoked. I'll probably go with the recipe above your post there.

I brewed this as a SMaSH primarily to gain a better understanding of my ingredients, since I like most cherry wood and beechwood smoked rauchbiers, and absolutely relish piwo grodziskie.
This one was 6% ABV, and my next peated will not be a SMaSH, as I want to include a small percentage of crystal malt, and target 7%.

I need to track down some 8 ounce bottles so that I can move this out of its keg and onto the shelf.