I wanted to add peated malt to an oatmeal stout recipe I brewed a few weeks ago. Chateau peated is the bag I have. Anyone any experience with this particular type? I have no idea how much to put it! :)
Here's what I'm thinking...i've dialled back the roasted barley and crystal, so maybe its heading porter direction...
(http://i.imgur.com/uAjqYMF.jpg)
Wow! Where did you get the smoked malt and do you have to mash it?
I'm afraid I can't help you (my book just says "use in moderation") but please let us know how it turns out.. Sounds interesting
Quote from: Kevin Roundwood on May 28, 2015, 12:16:51 PM
Wow! Where did you get the smoked malt and do you have to mash it?
I'm afraid I can't help you (my book just says "use in moderation") but please let us know how it turns out.. Sounds interesting
Geterbrewed have a whole section http://www.geterbrewed.ie/smoked-malt-whole-grain/
HBW and HBC have some as well
Never used it, but I've heard that it's very powerful and can make a beer unpleasantly phenolic in more than minute quantities. Think there was a discussion on the Jamil Zanisheff brewing network show on smoked beers.
Yeah I got some from geterbrewed! I'm really apprehensive about using half a kilo for 23 litres tho, don't wanna ruin it altogether!
Id be a bit hesitant about adding that much myself. All i ever read or hear about it is how potent it is.
At most, I'd say put in 1% of grainbill as peated and judge the effect for yourself. The smoke cuts through almost everything when it's used. I think bubbles used it before and had some similar comments.
Well I recently brewed a Homebrewcompany Rauch beer kit that I found at the back of a shelf.
The yeast was a year ood but rehydrated a treat.
It is a superb example of a smoked beer. Tasted by a few at the last Easties.NCB meet to Rave reviews.
As its on special at th emo. suggest anyone who wants a baseline Rauchbier gets a kit!
Maybe be Shane might divulge the amount of peated/smoked grain he uses?
Quote from: molc on May 28, 2015, 02:53:14 PM
At most, I'd say put in 1% of grainbill as peated and judge the effect for yourself. The smoke cuts through almost everything when it's used. I think bubbles used it before and had some similar comments.
That's right.. I used 125g peat smoked in a 19 litre batch of porter. But that was Brewferm stuff. Freshness is also a big factor with smoked malts. Tread carefully, best to go conservative on your first attempt. At worst, you'll have a nice porter. Use too much and you'll end up with a nasty, phenolic beer.
The level of peat smoke in different malts varies HUGELY there is a rating system for how much phenolic character you'll get.
My prefered method: "mini mash" with 100% peat-smoked malt in a pan on / in the oven and then ferment it in a 1 gallon demijohn separate from your main mash. Then add the finished 100% peat smoked beer to 750 ml flip top(s) and add it to-taste to your beer.
Adam
Great ideas folks thanks. The separate smoked malt only beer would be a sensible way to do it I guess but I'm looking to keg this one. Might go 2% or so and see what happens...
Quote from: biertourist on May 28, 2015, 08:25:50 PM
My prefered method: "mini mash" with 100% peat-smoked malt in a pan on / in the oven and then ferment it in a 1 gallon demijohn separate from your main mash. Then add the finished 100% peat smoked beer to 750 ml flip top(s) and add it to-taste to your beer.
that's genius!
Had a smoked Stout last weekend from the Clever Man brewery in Wexford town. I was talking with the brewer, and he used peated malt rather than Rauchmalt. Not too sure of the difference. Anyway, he used 6% peated malt - the taste was there, but could have done with a bit more for my taste.
Quote from: Dunkel on May 29, 2015, 02:36:18 PM
he used peated malt rather than Rauchmalt. Not too sure of the difference.
Rauchmalt is a traditional German malt, smoked over beechwood fires. The level of smoke is subtle compared to the peated version. You need a LOT more rauchmalt to make a good smoked beer. More in the order of 20-50%.
It will be the peated malt I'll be using. feck it, might stick with the original recipe. Could well be a personal taste thing in the end, unless it ends up tasting like bog butter or something...
Any feedback? supplier were out of rauchmalt, so went for Chateau smoked, had planned 6% of grist, but now having 2nd thoughts given it's stronger than Rauchmalt, How did your stout turn out!