Peated Malt

[Crusader-Rob]

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?

[Kevin Sharp]

Bairds produce three types of peated malt - light, medium and heavy. Bairds specs suggest the smoke is ...

Lightly Peated 2 to 5 ppm
Medium Peated 8 - 10 ppm
Heavy Peated 25-50 ppm

So this implies that if you use heavy instead of light you should only use a tenth of the amount in the original recipe. That said the BYO clone recipe (http://www.brewersfriend.com/homebrew/recipe/view/123931/stone-smok...) calls for 28g of lightly-peated malt in a 19 litre batch. This is about 0.5% of the grain bill. I would guess that when BYO say "lightly-peated" they mean "medium-peated" (available from Hauraki Home Brew), which is effectively relatively lightly peated.

When I've used medium-peated at 0.5% (http://www.brewersfriend.com/homebrew/recipe/view/56670/skull-split...) I found it contributes significantly to the flavour but doesn't stand out. That's what I'd aim for in a peat smoked porter.

On the other hand, when I've used medium-peated at 10% (http://www.brewersfriend.com/homebrew/recipe/view/56663/bog-liquor-...) it leaves no doubt as to its presence and will dominate any other flavour.

[Hutch]

Good to know those approximate smoke ppms, takes the guess work out of it.