Smoked malt

shop deals on amazon
Shop deals on ebay
Advertise with us
The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
rlucas

rlucas

Active Member
Joined
Apr 8, 2011
Messages
21
Reaction score
1
Location
Fife
I rather fancy brewing a Scottish Export type of beer with a smoked malt content - I'm aiming for a beer equivalent of an Islay whisky, I suppose? Any ideas on the amount of smoked malt to include? I'm thinking of 3 kg pale malt, 500g crystal malt, 250 g of flaked or torrified barley, and 500g smoked malt, plus hops to 24 IBU.
Does this make sense at all?

Richard
 
With smoked malt a little goes a LONG way. It really comes down to personal preference. I don't like smoke in my beer at all so even 28g would be too much for me. Some people love it. I would just make sure it's something you like before adding a bunch.
 
I take your point. I've drunk German Rauchbier and liked it - I thought I'd go for a Scottish version. Randy Mosher in Radical Brewing suggests a 'pound or two' in a brew. It comes in 500g packs, so I'll try that in 5 Imp Gals and see how it goes.
 
500g sounds good. I did a Porter with 500g of rauchmalt and it turned it out to be my favourite brew so far. Went down very well with friends and family as well.
 
Scottish export does not and never did have a smoky character ( Don't take this the wrong way but just another thing we have to thank the AHA, via Noonan and that brew classic styles book :twisted: and BJCP for :roll:.

500g will not give you the equivalent of Islay malt though you would be looking for around 100% smoked malt (rauchmalz) to get you somewhere close to Ardbeg (50ppb phenols), and around 50% for the boring stuff like Bowmore . . .

of course if you are talking about the Scottish peated smoked malt, then be very careful the smoke character is much stronger
 
Aleman said:
if you are talking about the Scottish peated smoked malt, then be very careful the smoke character is much stronger
Click to expand...

Indeed, and ( in my opinion) not in a good way, it is harsher, wet leaves in the bonfire type smoke as opposed to aromatic.

Rob
 
Aleman said:
Scottish export does not and never did have a smoky character ( Don't take this the wrong way but just another thing we have to thank the AHA, via Noonan and that brew classic styles book :twisted: and BJCP for :roll:.
Click to expand...

The BJCP guidelines back peddle quite hard after mentioning smokiness saying it is from the yeast not the malt.... Confused brewers seem to have created their own set of styles, sort of American Scottish Ales.....
 
Aleman said:
Scottish export does not and never did have a smoky character ( Don't take this the wrong way but just another thing we have to thank the AHA, via Noonan and that brew classic styles book :twisted: and BJCP for :roll:.

500g will not give you the equivalent of Islay malt though you would be looking for around 100% smoked malt (rauchmalz) to get you somewhere close to Ardbeg (50ppb phenols), and around 50% for the boring stuff like Bowmore . . .

of course if you are talking about the Scottish peated smoked malt, then be very careful the smoke character is much stronger
Click to expand...

I wasn't meaning to recreate an Export, just use the style as a basis. Thanks for the advice on the different malts - just what I was looking for. This idea came out of a discussion in the pub...... so it's prob a daft idea anyway.
 

Similar threads

dreaddan
Help me fix my homebrew.
2
Replies
33
Views
3K
dreaddan
dreaddan
UKSkydiver
Dampfbier - say wha'?
Replies
4
Views
661
UKSkydiver
UKSkydiver
T
Hitchcraft Brewdays
Replies
4
Views
578
thehitch
T
UKSkydiver
Leffe Radieuse Clone
2
Replies
30
Views
3K
UKSkydiver
UKSkydiver
UKSkydiver
User Upper Stout Recipe
Replies
6
Views
641
phildo79
phildo79

Latest posts

Back
Top