Smoked Oatmeal Stout

[beanstalk]

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...

[Kevin O'Roundwood]

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

[armedcor]

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

[mr hoppy]

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.

[beanstalk]

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!

[armedcor]

Id be a bit hesitant about adding that much myself. All i ever read or hear about it is how potent it is.

[molc]

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.

[Will_D]

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?

[Bubbles]

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.

[biertourist]

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

[beanstalk]

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...

[mr hoppy]

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!

[Dunkel]

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.

[Bubbles]

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%.

[beanstalk]

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...