Peat Smoked Malt vs. Smoked Malt
#1
Posted 13 October 2011 - 08:28 AM
#2
Posted 13 October 2011 - 08:31 AM
I think there is a lot of variation in smoked malt but 20% doesn't sound that far off to me since a lot of people use 100% smoked malt for some beers.I am looking at some recipes for a beer similar to Hair of the Dog's Adam. The recipes call for peat smoked malt in a very small percentage, about 3-4%. I have 25# of smoked malt on hand and would rather use that. Does anyone have an idea of how much would be a good amount? I know there are vast differences between the 2 malts but I was going to go with about 20% of the smoked malt.
#3
Posted 13 October 2011 - 12:45 PM
#4
Posted 13 October 2011 - 12:57 PM
Now that is funny!Stay away from Peat. Nasty stuff when overused. Overuse is if its in your grist...Lol.
#5
Posted 13 October 2011 - 01:16 PM
#6
Posted 13 October 2011 - 01:39 PM
Mr. Peat, and those beers were undrinkable - and that's being kind about it. The answer to "Is my beer ruined?" is yes, if peated malt is in it. I'm getting queasy just thinking about it.............Who was the guy back on the green board that put peat malt in everything he made? Remember him?
#7
Posted 13 October 2011 - 01:52 PM
I remember that guy. Didnt he puke and pass out on Jimvy stairs?Mr. Peat, and those beers were undrinkable - and that's being kind about it. The answer to "Is my beer ruined?" is yes, if peated malt is in it. I'm getting queasy just thinking about it.............
#8
Posted 13 October 2011 - 02:08 PM
Well, he was the first anyway...........I remember that guy. Didnt he puke and pass out on Jimvy stairs?
#9
Posted 13 October 2011 - 02:13 PM
#10
Posted 13 October 2011 - 02:25 PM
Like moths to a flame, Dan was attracted to him. No surprise, except Dan can hold his ownYou guys met him?
#11
Posted 13 October 2011 - 06:35 PM
#12
Posted 14 October 2011 - 12:17 PM
What I want is a subtle backgroung smoke. I tihnk I will start with 10-15% smoked malt and go from there. The recipe breaks down to: 76.12% Marris Otter 4.36% C-65 13.84% Smoked Malt 3.04% Munich 0.90% Chocolate 1.73% Black Maltnow do you want it in your beer is another question.
#13
Posted 14 October 2011 - 12:21 PM
#14
Posted 14 October 2011 - 12:22 PM
why would someone do this?Who was the guy back on the green board that put peat malt in everything he made? Remember him?
#15
Posted 14 October 2011 - 12:33 PM
I always thought he was just trolling because the general consensus there (as here) was that if you used any peat at all, a tiiiiinnnnyyyy amount was all you needed. So then he comes in and starts claiming that he put peat in everything. I assumed he had read all those threads and was just saying that to get a rise out of us. But if DJ and blktre met the guy and drank his peat-infested beers then clearly the answer to your question is that insanity takes many forms.why would someone do this?
#16
Posted 14 October 2011 - 12:56 PM
that's a bit more accurate I would imagine Jimvy still has places in his back yard where grass still won't grow.....I always thought he was just trolling because the general consensus there (as here) was that if you used any peat at all, a tiiiiinnnnyyyy amount was all you needed. So then he comes in and starts claiming that he put peat in everything. I assumed he had read all those threads and was just saying that to get a rise out of us. But if DJ and blktre met the guy and spit out his peat-infested beers then clearly the answer to your question is that insanity takes many forms.
Edited by djinkc, 14 October 2011 - 12:58 PM.
#17
Posted 14 October 2011 - 12:58 PM
#18
Posted 14 October 2011 - 03:30 PM
#19
Posted 14 October 2011 - 09:12 PM
#20
Posted 17 October 2011 - 07:40 PM
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