What's the deal with peat malt?

Peat malt is a definite fault line for brewers. There are a number of commercial beers that use it, like Stone Smoked Porter, that do just fine.

I think the problem is that many homebrewers overdo it and that turns people off. I also think a challenge is the variability of the malt from "meh smokey to holy hell that's a lot of smoke!"

ETA: I'm of the camp that you can use peat malt, but... man, it's an unforgiving malt and so therefore I usually recommend against it

 

I don't like the phenolics it has. Stone Smoked Porter is one where I pick it up, and it is fairly restrained and they do use the low phenolic peat malt.

Growing up there were muck fires in the area. If you ever had to live with the smokey haze of burning organic soil over a summer, you don't want anything to do with a smell like that agian.

 

I love properly done smoked beers, but I can't take the peat malt phenolics. I drainpoured Stone Smoked Porter -- the smell alone almost sufficed, but I did manage to take one sip.

 

When used sparingly and in the right balance to the rest of the grain bill, Peat malt can definitely aid in creating complex flavor profiles. I used just a little bit for my Old Ale, and it came out great. Wisp of smoke, but not a dominant part of the flavor's profile. Aging it over time has mellowed it out too, and it now has a nice balanced complexity.

 

There is clearly a case for using it simply because many people enjoy drinking the result and that's after all what beer is all about. The problem is that it's become entangled with Scottish brewing where it's inappropriate.The Scots deserve better understanding of their brewing heritage.

 

Way to tough it out

 

I love it, but a little bit goes a long way. I've found it to be particularly suited to porter/stout, but it works really well in strong British styles, such as Wee Heavy and Old Ale.

 

I made a Scottish Ale with Peat malt and the peat malt completely took over and it was not pleasant. I am not a huge fan myself.

 

I would not use any more then 3oz in 5 gallons. I used 4oz in a scoth ale and thought it was too much. I will probably never use it again.

 

I made a wee heavy with a very small amount (2 oz for a 5 gallon batch) of peated malt, and also added Scotch-soaked oak cubes as it finished fermenting. To date, it is only beer I am absolutely hoarding all to myself.

If you like those sorts of flavors, then it can work out very well, as long as you are judicious as to how much you use.

 

I used .5 oz. Bought the peat malt separately at the LHBS and kept it in a different bag. I just measured it out like how I measure out hops on my scale. That fits my personal taste, and really, thats how it should be... everyone should tailor their recipes to their personal tastes. Omit it, add a little bit, add more, or add a whole bunch... all up to you. :-)

 

I used 1% Peated malt in a 10 Gallon batch of Scottish 70 shilling. The beer has a nice peat flavor to it, but it melds well with the under-attenuated malt bill, which consisted mostly of pale malt, roasted barley, flaked barley and invert sugar. Each keg had only 1 oz, or . 5% of the grain bill. Plenty for that style, which mine came to 4% abv. It has been almost 7 weeks and the beer appears to appreciate with age, even at such a low abv. Literature I read claimed low abv Scottish ales to be drunk fresh, while it may be true, I disagree for my particular recipe. I enjoy the peaty notes and they are present but not overpowering. I could've gone 1oz/8 oz for 10 gallons and gotten a similar result, but decided to double the amount to 2oz. Aging is a beautiful thing, even on these low abv little guys. To each his own, but I disagree with the vehement rejection of Palmer/Zainasheff rejection of peated malt. Hell, even the BJCP label peat malt "incorrect"... Try it once, at 1% or lower, IMO for best results for a restrained smoky effect of peat. If you think you're sensitive, .5% of grain bill at most.

 

That's quite odd. I love stone smoked porter, and it's not nearly as smoky as certain other smoke beers I've had. The local mesquite beer from Ranger Creek, Mesquite Smoked Porter, (85 on BA) is far smokier. Another one I've had is Schlenkerla, which I also find smokier than stone's. These aren't beers I seek out often (smoke beers in general, that is) but I do enjoy them when I get a hankerin' for something smoky. Cedar Creek's Smoked Alt is another I've tried and enjoyed.

There must be something very specific about "peat malt phenolics*" that some people are predisposed (for whatever reason) to dislike.

*I am pretty sure I am completely unqualified to pick out these specific flavors, unless it's to say that it 'tastes like stone smoked porter.'

 

That sounds fantastic. Scotch smoked oak cubes with an ounce of peat malt in an altbier, that's my goal for a somewhat near future beer. Better get some scotch and some oak cubes going now...

 

I think those flavors would play well in an altbier. I did a couple of alts this past year, but went with the German purist attitude with them. German malts, German hops, German ale yeast. Looking back on it, I can imagine a lower-hopped version of the alt making a nice playground for some flavor additions.

 

I'm guessing that the people who don't like peat malt also don't like Islay whiskeys. The easiest way to see if its for you is to go to a bar with a good selection of scotch and work your way through the Hebrides.

I picked up a pound of the stuff a couple of weeks ago. The better half's favorite dram is Laphroaig, so I figured she'll enjoy whatever I do with it. I don't plan on using more than 4oz in any one beer, 1 or 2oz will be the norm, so it'll probably be around for a while.

 

. . . maybe I should have been a fireman . . . I love Stone's Smoked Porter and have cloned it near perfectly. I used the published amount of 2% peated malt and it tasted identical. And I'm not a big fan of Islay whiskys, usually make my Laphroaig-drinking friends sip outside to save the house. Because the smoke aroma gradually fades I'm gonna go wild next time and use 3% peated malt.

Currently lagering a Rauchbier (true lager) which used smoked malt from Bamberg which is a completely different animal (beechwood smoked). This style recommends 40-80% smoked malt . . . I used 50%. On kegging the aroma/taste was so mild I was worried. After 45 days the smokiness is growing and haven't added the bubbles yet.

Both peated and smoked malt are subject to lots of variables in the production/shipping process. Fortunately my supplier has a good handle on this. Now where's that fire helmet . . .

 

There was a discussion about smoked beers in the Beer Talk forum and this topic is very polarizing.

FWIW, I enjoy drinking Stone Smoked Porter. I think the smoke character is restrained and what is there does not offend me.

I have been offended by other smoked beers.

Cheers!