[Hokerer]

I used 4oz of Peat Smoked in a Robust Porter.  While the hydrometer sample when transferring to secondary tasted like someone had dumped an ashtray in it, by the time it was bottle conditioned, it was awesome.

[tschmidlin]

I used 4oz of Peat Smoked in a Robust Porter.  While the hydrometer sample when transferring to secondary tasted like someone had dumped an ashtray in it, by the time it was bottle conditioned, it was awesome.

What % of the grist?  How many years did you age it?  50?  60?

I'm glad you liked it, but the beers I've had with 4 oz of peated malt were mostly undrinkable.  You've got to know your limits with peated malt.  This is just a cautionary tale, peated malt is not a toy.

[gordonstrong]

Dude looked like the love child of Eminem and Vanilla Ice backed up by the reanimated corpse of Joey Ramone.

[hopfenundmalz]

There are two grades of peat smoked malts, and Stone uses the lower intensity one in the Smoked Porter. The intensity is the phenolic level.  I really don't care for the Stone Smoked Porter, though, and I loved smoked beers.  Too acrid for me, and the aroma reminds me of the stinky muck fires that burned some summers when I was a kid - hated that smell. 

[Hokerer]

What % of the grist?  How many years did you age it?  50?  60?

2.56%    Going through my notes, it looks like I had the balls to enter the thing in four comps...

"good example of a smoked beer... smoke is a little low"
"peat comes through but not as a prominent smoky flavor.  Use more peat"
"The subtle peat is a nice addition"
"could use a little more smoke"

[tschmidlin]

Most Beer Judges Are Boneheads

Thanks Jeff, I didn't know there are different levels available, I've only ever seen one.  I wonder how different they are.  This could explain why a 4 oz beer could still be drinkable.  But I'm still not putting peated malt anywhere in my beers.