Sign in to follow this  
Followers 0
dale hihn

peated malt

2 posts in this topic

Has anybody got any wisdom to share regarding peated malt? I saw it at the LHBS and would like to experiment but I am unsure of what style/ how much etc. I know from my reading that you must be careful to not use too much. Any info on this would be greatly appreciated. Cheers!

Share this post


Link to post
Share on other sites

https://www.beeradvocate.com/community/threads/whats-the-deal-with-peat-malt.43091/

 

"This malt is lightly peated and used to enhance flavor in Scottish type ales. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals, allowing its vapors to drift above the malt. Stronger in flavor than German Rauch (smoked) malt." -  a grain/brewing supplier

 

ive only used cherrywood smoked malt. I used it in a smoked porter.  used in moderation it can give a nice smoky quality that pairs well with chipotle in smoked chipotle porter.  

 

I haven't used peated malt... but all accounts that ive read online say use it sparingly.  

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0