Author Topic: Editor's peat smoked grain comments  (Read 191 times)

Offline Steve Ruch

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Editor's peat smoked grain comments
« on: March 06, 2021, 06:20:32 PM »
I read Dave's comments on peat smoke grains with a wry smile. I spent years swearing that peat smoked grain would taste nasty in beer: until tasting one at an ORCA homebrew club meeting, before the pandemic. Turns out a light touch of peat can enhance the right beer.
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Offline Bob357

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Re: Editor's peat smoked grain comments
« Reply #1 on: March 06, 2021, 08:03:22 PM »
It sure can. I brewed a peated dry stout, using 1 oz./gallon (~3%) peated malt, several times. It was always a hit with everyone who tried it. I wouldn't recommend more than that.
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Offline fredthecat

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Re: Editor's peat smoked grain comments
« Reply #2 on: March 07, 2021, 03:07:12 AM »
It sure can. I brewed a peated dry stout, using 1 oz./gallon (~3%) peated malt, several times. It was always a hit with everyone who tried it. I wouldn't recommend more than that.

when one is tasting it, does it remind you of peated scotch? peat malt is always such a taboo thing, i cant think of a less-studied malt to be hoenst.

Offline mabrungard

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Re: Editor's peat smoked grain comments
« Reply #3 on: March 09, 2021, 02:15:46 AM »
Hmm?  I'd rather put the fear of god...ok, fear of peat, into most brewers knowledge since it takes so little of that malt to screw up a beer.  I'm glad to hear that the right 'touch' is pleasant and appealing.  The problem is that some use the 'if a little is good, more is better' philosophy.  Hopefully the editor's note helps brewers avoid that.
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