Love smoke of all kinds: I've brewed with beechwood, birch, oak, cherry, pecan, alder, apple, mesquite, and lavender. It's time to try peat. There are all kinds of warnings about a little going a long way, and peat being overpowering, but I have a pretty high taste threshold for the relevant phenols. So, for a 1.25-gallon batch:
1.75 lbs. English pale
0.5 lbs. Simpson's peated
0.125 lbs. chocolate rye
0.125 lbs. pale chocolate
2 g Magnum @ 60 min.
5 g Styrian Goldings @ 15 min.
Lallemand London Ale (@ 70 F)
Since there aren't really any classic styles that actually use peat-smoked malt, I'm just going for a generic old-world porter-like beer, with peat. Assuming I can handle (and enjoy) a whole lot of smoke, does this otherwise look balanced and tasty? Any additions, modifications, or deletions to suggest? Thanks!
1.75 lbs. English pale
0.5 lbs. Simpson's peated
0.125 lbs. chocolate rye
0.125 lbs. pale chocolate
2 g Magnum @ 60 min.
5 g Styrian Goldings @ 15 min.
Lallemand London Ale (@ 70 F)
Since there aren't really any classic styles that actually use peat-smoked malt, I'm just going for a generic old-world porter-like beer, with peat. Assuming I can handle (and enjoy) a whole lot of smoke, does this otherwise look balanced and tasty? Any additions, modifications, or deletions to suggest? Thanks!