Re: Seeking simple recipe feedback

Tue Mar 10, 2009 7:10 pm

I'm really taken aback by all the people who can't stand peat smoked malt. It almost makes me want to try it more, out of curiousity. I only have a half pound of it, so I guess it's good I didn't get more, but I'd still like to try it! Could someone give me a BJCP like description of its qualities?
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brewerTristan
 
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Re: Seeking simple recipe feedback

Tue Mar 10, 2009 7:47 pm

Strong burned boggy earth and heavily tannic wood phenolics accompanied by heavy mineral flavors (sometimes briny). Very reminiscent of heavily peated Islay Single Malt Scotches such as Laphroaig, Caol Ila, Lagavulin, Bowmore, Ardbeg, or Jura.
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Nate Diggler
 
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Re: Seeking simple recipe feedback

Wed Mar 11, 2009 4:37 am

It tastes like it smells. Imagine eating coal, or drinking crude oil or gasoline. Very very phenolic. Phenols might be alright in minute quantities, but..... just be careful.
Dave

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dmtaylor
 
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Re: Seeking simple recipe feedback

Wed Mar 11, 2009 7:48 am

If you alread have some of it... chew some for a minute or so. Also, try some Islay Scotches if your local pub has any. It's not quite a burning coal flavor... but in a few more million years it would be :asshat:
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Nate Diggler
 
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Re: Seeking simple recipe feedback

Sun Mar 15, 2009 3:20 pm

Well I decided to go with the brown ale. All the feedback about the peat malt scared me off. I still would like to use it at some point, lest the pound of it I bought go to waste. Thanks for the input.
Fermenting - Sour/hoppy Belgian Pale
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brewerTristan
 
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Re: Seeking simple recipe feedback

Mon Mar 23, 2009 10:14 pm

I used peated malt a ways back in a brown ale and while it didn't ruin the beer I wouldn't use it again. To me it was very much like an ash tray instead of being smoky. Like ashy and burnt. I used 4oz in a 5-6 gallon recipe.

Its never a bad idea to use something as long as you don't mind dumping it or drinking it anyways.
UcfLumberjack
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Re: Seeking simple recipe feedback

Tue Apr 07, 2009 9:02 am

Nate Diggler wrote:Strong burned boggy earth and heavily tannic wood phenolics accompanied by heavy mineral flavors (sometimes briny). Very reminiscent of heavily peated Islay Single Malt Scotches such as Laphroaig, Caol Ila, Lagavulin, Bowmore, Ardbeg, or Jura.


I made the smoked beer with peat malt and I quite like it. I'm uninitiated when it comes to Single Malt Scotch, but this beer is pretty good. Here is my recipe:

9.5 lbs - 2 row
0.5 lbs - Crystal 150
0.5 lbs - Crystal 40
0.15 lbs - Black Patent
0.2 lbs - Peated Malt

3/4 oz - Bullion for about 24 IBUS

Thanks for the help.
Fermenting - Sour/hoppy Belgian Pale
On deck - ?
Kegged - Belgian Wit
brewerTristan
 
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Re: Seeking simple recipe feedback

Tue Apr 07, 2009 2:42 pm

Some people are hopheads, some people are maltophiles... I guess we're smoke-eaters :nutters: :asshat:
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Nate Diggler
 
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