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How much heavily peated malt would be suitable for a robust porter?
I've been loking at the Stone Smoked Porter, and it asks for 4 oz of Lightly peated malt which is about 110g-ish if using heavily peated, which seems to be all I can find, how much should I reduce the amount by?
Further-more I toyed with adding oak to the ber as well for maybe 7-10 days, how well would this work? Or would it be too much?
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The answer is very very little. I made a pale with 5% peated malt (200g in a 15L batch), and it tasted overwhelmingly peaty.
Correct me if I'm wrong the but the Weyermann smoked malt isn't the same thing as the peated whiskey malt Yeasties use 100% of in Rex? Pretty sure Weyermanns is beech smoked.
Weyermann and peated are very very different.
THE PLAN WAS A SMALL AMOUNT IN A PORTER. THE STONE RECIPE SUGGESTS 110G OF LIGHTLY PEATED, BUT I CAN ONLY FIND HEAVILY PEATED.
I wouldn't halve it, I'd maybe go with 80gm. See how that goes and tweak for the next batch maybe?
Though 110gm you might struggle to taste it I reckon, what's that as a percentage of total grist?
I would think you could go fairly safely to 8-10 percent before it got too ashtray. It'll fade over time too, how long are you planning to age it for?
Hmmm... I don't know about 80g. seems a bit much, everyone seems to suggest a little goes a long way.
I was thinking I'd halve to start and adjust from there. I'd rather start with too little and adjust on subsequent batches.
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