DetailsThis 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.
- Details & Instructions
Malt Type International Base Malt Origin UK Lovibond 1.7 Moisture % 5
5.0 / 5.02 ReviewsPowerful flavorBefore using it in a Scottish ale I conducted a few small batch experiments. This malt has a very strong flavor, far stronger than other smoked malts. I ended up using just 15 grams (not ounces) in a 5 gallon batch. That gave a noticeable peat smoked taste. Going above an ounce would be unpalatable. Given it's strength, my pound of grain will lats years, so its good value if you like that flavor.January 21, 2014
- Customer Q&A
Browse 2 questions Browse 2 questions and 14 answersHow "peaty" is it? If i make "scotch" with it do i need mix of regular malted barley?BEST ANSWER: I made a Scottish ale (partial mash) with 1 pound of peated malt, 2 pounds Golden Promise, and 1 pound of Maris Otter plus 6 pounds of gold LME. The brew came out true to style, but the peat/smokiness was barely detectable and only a hint of aroma. I made another batch with 3 pounds Maris Otter, 3 pounds peated malt, and 3.5 pounds of gold LME. I should have used more extract because the final gravity was too low for a Scottish, which detracted from the character. However, the smokiness was prominent. I liked it, but if I were to do again, I would probably use 2 pounds of peated. Both batches were 5 gallons.How "peaty" is it? If i make "scotch" with it do i need mix of regular malted barley?BEST ANSWER: You will definitely want to mix it with a non-peated barley. The smoke aroma is not overpowering when smelling the raw grain, but if you are making scotch, using 20% peated barley lends a light but noticeable smoke flavor. 30-40% will rival Talisker. More than 40% peated barley will taste like last night's camp fire wood.