[ipaguy]

Anyone have any experience with this stuff?  I'm in the process of formulating a partial mash Scotch Ale recipe.  I'm also thinking peated malt, biscuit, heather tips, and WY1728 at this point.

[Hokerer]

Anyone have any experience with this stuff?  I'm in the process of formulating a partial mash Scotch Ale recipe.  I'm also thinking peated malt, biscuit, heather tips, and WY1728 at this point.

I used it back in the day when I was still doing extract.  Made for a very tasty "mocktoberfest".

[tschmidlin]

I'd recommend no more than .00000001 grams of peated malt.  But that's me   The rest sounds good.

[ipaguy]

I'd recommend no more than .00000001 grams of peated malt.  But that's me   The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.

[jeffy]

I'd recommend no more than .00000001 grams of peated malt.  But that's me   The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.

I like smoke malts, but I don't like peat-smoked malts.  So, I agree with Tom.  Any amount is too much.

[tschmidlin]

I'd recommend no more than .00000001 grams of peated malt.  But that's me   The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.

I make a dopplebock with 100% rauch malt - I love smoked beers.  But peated malt only belongs is whisky IMO, it easily overwhelms beer with just 2 oz.

[gordonstrong]

I'd recommend no more than .00000001 grams of peated malt.  But that's me   The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.

I make a dopplebock with 100% rauch malt - I love smoked beers.  But peated malt only belongs is whisky IMO, it easily overwhelms beer with just 2 oz.

+1 I remember an old post in HBD from the mid-'90s. Someone used a pound of peat-smoked malt and said their beer tasted like "an open grave."  I agree; maybe an ounce or two is all you'd ever need in a 5 gal batch, but my choice would be Weyermann rauchmalz instead.  I wasn't a fan of the Briess cherrywood, myself.  However, the best smoked beers I've tried are ones where people home-smoked their own malt.  I like good smoked beers but don't like the taste of dirt.

[alikocho]

I'd recommend no more than .00000001 grams of peated malt.  But that's me   The rest sounds good.

Is that because you don't like smoke in general, or the peated malt in particular?  I ask because I use a pound of cherry-wood smoked malt in my gotlandsdricke and really like the results.  I've got no experience with the peated malt.

I make a dopplebock with 100% rauch malt - I love smoked beers.  But peated malt only belongs is whisky IMO, it easily overwhelms beer with just 2 oz.

+1 I remember an old post in HBD from the mid-'90s. Someone used a pound of peat-smoked malt and said their beer tasted like "an open grave."  I agree; maybe an ounce or two is all you'd ever need in a 5 gal batch, but my choice would be Weyermann rauchmalz instead.  I wasn't a fan of the Briess cherrywood, myself.  However, the best smoked beers I've tried are ones where people home-smoked their own malt.  I like good smoked beers but don't like the taste of dirt.

+1 Peated malt imparts a very strong flavour, so use with extreme moderation. Or not at all.

I do like a peaty scotch (Laphroig being a favourite), though.

[bonjour]

IMHO the proper amount of smoke in a Strong Scotch Ale is where you have to ask, Is That Smoke?

And do use something other than peated malt.  Not more than 2 oz of Rauchmalt

I do like Smoke beers, just not in this style.  But if you are not looking for stylistic accuracy go nuts. 

[ipaguy]

Thanks a bunch for everyone's input.  I'm going to play it safe and go with a small amount of the Briess cherrywood smoked malt, which I know that I like a lot.  Authenticity and BJCP guidelines are usually pretty far down on my priorities list compared to catering to my own personal tastes.  I'll probably do a secondary over oak chips as well.

To bring things back on topic, I understand that the LME is 50/50 pale 2-row/Munich.  Does 6 lbs. of the LME per 5 gal. sound reasonable in a 1.080 OG recipe?

[James Lorden]

Credit where credit is due.  The one comercial beer that I think properly uses peated malt is Sam Adams Scotch Ale.  The reason... restraint.  I once had a scotch ale from a John Harvards that had an overwhelming peat and all I could think was "dirty socks"  in my life this may be one of the only non-infected beers that I couldn't choke down.

[sharg54]

I was looking around for some smoked beer ideas and came across this. The opinion of no peat smoked malt in a beer is a bit wrong IMHO.. Stones Brewing Co. out of San Diego makes a very good smoked porter and they use Peat smoked malt in it. I would just say it's a matter of taste preference and you should keep the amount low. Half pound or less in a 5 gal batch. 

[tschmidlin]

I was looking around for some smoked beer ideas and came across this. The opinion of no peat smoked malt in a beer is a bit wrong IMHO.. Stones Brewing Co. out of San Diego makes a very good smoked porter and they use Peat smoked malt in it. I would just say it's a matter of taste preference and you should keep the amount low. Half pound gram or less in a 5 gal batch. 

Fixed it for you

Have you ever used peated malt?  You can do whatever you like, but if you've never used it I strongly recommend you use less than 1% in your grist.  It should still be drinkable that way.  8 oz is 7 or 8 oz too much.

But you don't have to take my word for it, brew a batch with 8 oz and let us know what you think.  I hope you like it, but I'd be surprised.

[jeffy]

I was looking around for some smoked beer ideas and came across this. The opinion of no peat smoked malt in a beer is a bit wrong IMHO.. Stones Brewing Co. out of San Diego makes a very good smoked porter and they use Peat smoked malt in it. I would just say it's a matter of taste preference and you should keep the amount low. Half pound gram or less in a 5 gal batch. 

Fixed it for you

Have you ever used peated malt?  You can do whatever you like, but if you've never used it I strongly recommend you use less than 1% in your grist.  It should still be drinkable that way.  8 oz is 7 or 8 oz too much.

But you don't have to take my word for it, brew a batch with 8 oz and let us know what you think.  I hope you like it, but I'd be surprised.

This will be the first time I've ever posted a "+1"
And I mean it.

[gordonstrong]

Hahahahaha. Nice, Tom. My opinion of peat smoked malt is like making a dry martini. Just walk through the room with an open bottle of vermouth (or bag of peat malt). Can't stand the stuff. On the plus side, it's a great way to study for the BJCP exam since it simulates "infected" really well.