« on: August 27, 2012, 08:03:38 PM »
That's a great link! I was under the impression the peat/smoke came from smoked malt but it looks like it comes from the yeast. It's such a simple malt bill too, thanks a lot!
Some commercial Scotch ales (mostly US I think) do include some smoked malt, Great Divide's Claymore comes to mind. But in my opinion the best ones, Orkney Skull Splitter and Traquair House ale, don't. It really just depends on what you have in mind.
One more tip, really keep an eye on fermentation temp. The recipe on the link looks good, but even 70F might be a little too high. Ideally you should ferment below 65F, I learned that the hard way...