Rauchmalt vs Peat Smoked malt?

[WishboneBrewery]

Smoke-wise.. what is the difference between Rauchmalt and peat Smoked Malt???

Having just tried Leedsbrew's Peat Smoked Porter, I fancy a go... but hop&grape are expensive and I'd do better buying 1kg of Rauchmalt from thriftyshopper along with some other stuff.

So I'd like to know that they are the same, but I know they won't be!
cheers

[steve_flack]

They aren't they same. The peat malt is a lot lot stronger and more phenolic. You wouldn't want more than 10% (at most) of the peat smoked. You can be much more generous with the beechwood.

[WishboneBrewery]

Cheers. So who makes the peat smoked malt?
I notice Warminster do a 'Smoked malt' but it doesn't say what sort of smoke.

[steve_flack]

Simpsons make a peated malt

http://www.simpsonsmalt.co.uk/jps.asp

There's probably others.

[Manx Guy]

Intersting...

If you used a lot of this peat smoked malt would you end up with the almost 'leathery' notes you can get in soem peaty whiskys?

Not sure whether I'd like it in a beer... I like proters but not a fan of the (one) smoked porter I tried.... ( Okells 'Aile'- Smoked celtic porter)



Guy

[WishboneBrewery]

Taa... Might ask and see if BB could get some.

[steve_flack]

He does get quite a few of his malts from their so maybe he'll be amenable... I guess it depends if Paul thinks he'll be able to sell the rest of a sack.

[WishboneBrewery]

The choice of Heavy, Medium or Light is also a bit odd, how do you define smokiness!?

[lancsSteve]

Rauch malt is LOVELY - you can go 100% and it's amazing IMHO... Thrifty are cheap for it too, I got 6kg, used 5.5 in my schenkerla clone and the last 500g in my rsmoked rye stout that's in the FV at the moment.

I'm tempted to try some peat smoked sometime but as Steve says it would have to be a small amount... oomph it up with a smoky whisky instead maybe or go proper filth/cheating and add: http://www.bushwear.co.uk/nostyles.php?ProductID=346928

The jury is out it seems on whether Adelscott use all beech smoked rauch or a little peat in their 'scotch whisky beer'

You could always smoke your own: the ProQ gives some options for wood type and is convenient: http://www.forfoodsmokers.co.uk/acatalo ... rator.html

This book is well worth a read for how to and recipe ideas - I think it's the best in a fairly patchy series: http://www.amazon.co.uk/Smoked-Beers-Hi ... 484&sr=8-1

Smokiness can be defined - some stuff is lightly smoked other stuff just reeks of nowt but smoke! (Think of cheeses / ham etc. Personally I like it at the ridiculously smoky end of the spectrum...) ... am sure there's a 'scientific definition' that's the equivalent for scoville units in chillis somewhere but dunno what it is.

[WishboneBrewery]

I don't like smoked cheese!
I do eat most other cheeses though Cheers for all the links

[lancsSteve]

Made an awesome smoked ham (like SERIOUSLY or HEAVY smoked - brought back from Montenegro) and chicken pie last night - smokey smokey loveliness.

Smoked beer is great - go to Bamburg if you ever can and if you see Schenkerla or Spezial beers for sale BUY ONE!

[leedsbrew]

I used only 1.5% in the PSP pdtnc. I don't think it gave the amount of smokiness I was after. I think next time I will be using 3%. I don't think I want to go as far as say Aecht Schlenkerla Rauchbier Märzen, but I felt the smokiness in my PSP was a little too delicate.

[WishboneBrewery]

I liked it, just enough of an edge for me

[lancsSteve]

I don't think I want to go as far as say Aecht Schlenkerla Rauchbier Märzen...

They certainly lay it on THICK! Schenkerla smoke their own malt so it's smokier than the stuff we get which is from weyermann which is used by other breweries in bamberg e.g. the lovely and slightly less in-your-face marzen and lager from Spezial...

[FarmBrew]

I've left 3Kg of weyermann (beech) smoked for 12mnths without using it and noticed the smokiness was less vs fresh stuff.

Smokiness is measured by the maltsters as level of phenolics...some suppliers have 2 others have three. I think muntons and crisps have 2 but if your a whisky maker than can smoke to order.

One of the SCB members ~10years ago managed to get hold of some Laphroaig peated malt (vvvvsmokey) and pitched it in his grist...can't remember how much he used but the beer was nearly undrinkable.