Peat smoked malt

[cerevisia]

Hello all

 

I'm thinking of making another all grain, but using some peat smoked malt that I have lying around. It seems pretty strong stuff - one taste and my mouth feels like I just smoked a cigarette. I've got about 1KG of it. Normally when I do an all grain I do about 3Kg's pale malt and 1 Kg crystal malt. I'm guessing 1Kg of the smoked stuff would be too overpowering? I'd make it a dark ale if I was going to do this..

 

Anyone here used peat smoked malt, if so how was it?

[mattd2]

never used it before but if it is pretty strong I would imagine you would want to treat it like you would roasted barley / other dark malts - a little bit goes a long way. Even crystal being 25% of your grain bill seems a bit excessive, but if it taste good what do I know!

[cerevisia]

Lol - all good. I think it's going to be one of those things I'm just going to have to experiment with and see what happens. :)

[Ralph]

Have you tried the Yeastie Boys Rex Attitude?? That is mostly peat smoked malt...

 

I would think that adding 25% smoked malt would be pretty overpowering, but having never used it myself I cannot give you a recommendation...

[cerevisia]

Cheers, no worries. I've only just started brewing all grains so it's early days for me! :)

[cerevisia]

Haven't tried the Rex Attitude yet, maybe this weekend....

[Andrew]

Why don't you buy a bottle or 2 of Rex and a bottle or two of something fairly .......bland. Then just mix up some blends. Measure what you use in each and see which one you like. That will give you a proportion of smoked to use as Rex is 100% smoked. It won't be spot on but it will give you a guideline.

 

On the Weyerman front, I made a Smoked Porter/Stout and it is a more smoked ham/bacon flavour rather than a Whisky smoke/peaty flavour. Really went down well but just not peaty. 

[Stu McKinlay]

Rex is 100% heavily peated distilling malt... the first 2 tonne shipment used in the batches we have released so far have had phenols at 40ppm but the latest shipment of peated malt we had imported from scotland is 50ppm.

 

xeRRex is currently fermenting... a 10%abv imperial version.

[cerevisia]

Now I'm really going to have to try some!

[Chris Mills]

Oooh! I'm looking forward to when that is available!

[mattd2]

Just checked Wyermann's website as they have a good write up on their malts including % of grist, they too suggest that their smoked malt can be used a 100%. So I really don't know what I am talking about and will have to get me a Rex to try!

[Ralph]

Maybe they recalibrated to 100% after seeing Rex?

[Llew Bardecki]

The Weyermann stuff is German beech smoked malt.

The smoke flavour and aroma in this are much milder than the peat smoked malt used in Rex, so it's not a big deal to use is as 100% of your grist.