Peated malt

[Reviled]

Anywhere in the country I can get this stuff? Does anyone have any? Even a teensy small amount say 50-100gs?

[Rusty Chch]

I wonder if our resident Jock could verify that there are firemarshes in Scotland?

I reckon a bit of gardening peat moss in a smoker would see you right.

[Ged]

Holy Shit Batman...I've been waiting all me life for someone to ask for the secret of peat...Give me a minute to calm my pants down( smouldering peat fire) and we'll begin...Peat fires are indeed used to dry malted barley for use in Scotch whisky distillation. This gives Scotch whisky its distinctive smoky flavour, often called "peatiness" or to sassenachs south of the border, "fuck me, my throats on fire".."You lot must be hard nutteres to drink that shite neat"

Peat has a high carbon content and can burn under low moisture conditions. Once ignited by the presence of a heat source (e.g. a wildfire penetrating the subsurface), it smoulders. These smouldering fires can burn undetected for very long periods of time (months, years and even centuries) propagating in a creeping fashion through the underground peat layer.

To use it, set up a dry smoker using an aluminium foil tray..Fill it with peat, and stick some tin foil on top with lots of holes..Stick it on the barbie ( hood required), and fill up a tray with malt and stick beside it. Shut hood down..Low heat on barbie under the tray with peat for around 3 hours and bobs your uncle.. Then have a whisky to celebrate

[JoKing]

We have reached an agreement.

[Reviled]

This is the recipe that got me salivating and in need of peated malt, looks tasty!

3.2kg Maris Otter
750g Munich
1kg Dark Crystal - still not too sure about this amount...
50g Brown
50g Chocolate
25g Peated malt
60 : 25g Williamette
Wyeast 1728

[jt]

Check the recipe for the irish red at www.hallertau...
from memory there's about 30% of various crystals in there - so your 20% isn't too much - but you may want to split it into different sorts ?

[Reviled]

Allrighty - ive been tweaking this recipe and am going to brew it as soon as the realbeer wyeast order comes in, any thoughts? ive split the huge amount of crystal over various sorts, and reduced it to 18%, ive also upped the brown and peated a wee bit for extra toasty/smokiness :o) Any thoughts, hints tips?

62% Pale
15% Munich
6% Cara Red
6% Cara Munich II
5% Cara Aroma
2% Dark Crystal
2% Brown
1% Chocolate
1% Peated

A FWH addition to say 20-25 IBU's, and Wyeast 1728

[Stu McKinlay]

I know it is not really the done thing in Scotland but I'm easy either way with the smoke in my Scottish ales. Love the peated whiskies but I do think some people (especially whisky newbies) are a little over zealous with the "Islay is best" mantra.

Looks exciting.

I'd probably go Black instead of Chocolate... just a personal preference.
Why the FWH?

Ferement fairly low end and this beer will become awesome over time... it's got plenty of guts so will happily age. I'm sure you'll find it "too carmelly" at first but give it some time. Save some for next winter and you won't be disappointed.

[Reviled]

I love smoked beers, and I love a touch of peated malt, reckon theres nothing wrong with it! Im a whiskey noob, only ever tried one scotch and it was chivas regal, I really need to try a single malt one day!!!

Black instead of choc? Thatd be a bit full on would it not? Would def make it darker...

Why the FWH? Ive got a thing for it at the mo, its so awesome, the boil smells great from word go so I figured why the hell not? Should I just do a 90 min addition instead?

[Stu McKinlay]

Black malt is fairly neutral and roasty. 1% will just add some colour and a little ash flavour. Reckon it would work well but I'm not the biggest fan of Choc. either way, 1% ain't going to offend anyone.

Scottish ales often actually have that dry roast barley roast character, rather than roasted malt. You could even try roast barley. I'm not normally a big fan of that either but I'm wanting to use some after drinking some Sierra Nevada Stout the other day.


No probs with the FWH. If it is your thing then go for it. I just see it associated with hop-driven aromatic ales usually.


If you're ever in Wellington, pop around for a single malt or two. I've got a nice little collection growing - about 10 different bottles, nostly quite interesting. I very rarely drink it without guests, so it takes me several years to get through a bottle.

[Reviled]

Hmmm, ive never been a big fan of black malt to be honest, choc can be quite overpowering as well, but not as much personally... The concept of roast barley is intriguing tho, maybe I should look at that? But maybe drop it to 0.5%, I used 65gms in my Irish red and it was all I could taste up untill the other day...

Or I could allways just use carafa ;o) But that wouldnt be right lol

Ill definately look you up when im down those ways next, be keen as to try a few single malts ;o)

And youre right about the FWH normally being associated with hop driven beers, but im still getting a feel for it, and keen to see what its like as a single bittering addition, I did my first one with Cereal Pest APA and fell in love haha, tho im sure it wont smell as good with Williamette and goldings as it did with Centennial and Amarillo ;oP

[Soren]

definitely wouldnt use carafa, unless it was a tiny amount. think it would be far to chocolatey, for this beer. you could substitue the choc for roast barley but I think 0.5% would be enough