Smoky Peat Scottish-Style Ale |
| Ingredients: 7 # Pale Extract* 1/4 # Roasted Barley (Steep)* 1/4 # Peated Malt (Steep)* 1/2 # Rauch Malt (Steep)* 2 oz. E. Kent Goldings 5 min. boil* White Labs English Ale Yeast* |
| Instructions: O.G. 1054*F.G. 1015*~5.1 A.B.V*~4.3 I.B.U.*~10.1 S.R.M.*Smoky, malty, and smooth* *UNTESTED* |
Tuesday, November 27, 2007
Smokey Peat
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6 comments:
English ale yeast out of stock, substituting Wyeast Scottish Yeast.
brought grains in water to 160. steeped 30 minutes. removed grain bags while bringing to boil. put hops into water right before boil, in bags.
boiled for 60 minutes.
put in cold bath, removed hop bags.
dropped temperature to 75 degrees, poured into 6 gal carboy through strainer. (minor pieces of grain were still present)
shook carboy to aerate, pitched yeast.
am using carboy cap with bubbler instead of cork for this batch. seems to be working fine.
14 hours later fermentation is proceeding well. bubbles are coming out one a second, krausen head is approx 1-1/2 inches tall, no worry about foamover.
(Chris said I would be worried about a 6 gal carboy. :P)
I will definitely make this one again, if only for the sublime smell from the brewpot. it was a great smell of steeped grains, and never went to a boiled bread smell. maybe if I'm not feeling good and need to inhale some steam I'll make a pot of it. :)
Racked to secondary on the 8th to free up my 6gal carboy. not much change in the fermentation, it *looks* like it's done. will bottle tomorrow to find out.
Tastes like liquid smoke right out of the fermenter.
after one week of conditioning the carbonation is right, the color is great, not to hazy.
still tastes too smokey
two weeks in bottles reduced smoke flavor, less than Alaskan smoked porter, but more than Stone. will let age for a couple months to see how flavor is affected.
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