I recently bought a pound of peat smoked malt because I enjoy the peat flavor in many brands of Scotch Whisky and I thought it may add an interesting dimension to a Scottish ale. After reading a number of threads about peated malt, I see that I should probably only use 3 oz. or so in a five-gallon batch. Therefore, I am going to have a lot of leftover malt. Has anyone used peat smoked malt in something other than a Scottish or a Scotch Ale?