Old Smokey

[Iantheyounger]

Tomorrow I am brewing an all grain recipe based on a "wee heavy" but with some peat smoked grain to give it the smoked back notes.

The grain bill is

Maris Otter - 4kg
Munich Malt - 1.8kg
Peat Smoked - 500g
Crystal Malt - 300g
Chocolate Malt - 100g

Yeast White Labs "Edinburgh Ale"

Hops - First Golding and Fuggles.

I am using Ashbeck water (not sure London's finest tap will cut it with this).

Expecting it to have an OG of 1.082 and an FG of 1.02 so fairly punch with the alcohol.

I know peat smoked malt is not everyone's taste but I enjoy the peatiness so am looking forward to this.

Ian

[BrannigansLove]

Have you checked your water report? It might be perfect for the style. Personally, I'd be wary of adding that much peat malt to the mix, unless you've had previous experience with it and know what you're likely going to get out of it. You could potentially reduce the amount in the main beer, and and steep some for addition at bottling based on tasting.

At the end of the day, it's up to you. I'm not a fan of peaty whiskies, so I'm always going to err on the side of caution.

[Iantheyounger]

I used the same malt in a previous batch but a greater quantity. I like it but not to everyone's taste. There's not such thing as too much peat in a whiskey in my opinion. Smokehead is a favourite of mine!

[BrannigansLove]

In which case, I'd say go for it.