Home Brew Forum

I'm on my own in the house today, well the dog's still here, but SWMBO is at work so I recon I'll be getting another brew on!

Gentlemen I give you

Ingredient Amount % MCU When
UK Pale Ale Malt 3.329 kg 78.7 % 3.8 In Mash/Steeped
UK Amber Malt 0.279 kg 6.6 % 2.1 In Mash/Steeped
UK Chocolate Malt 0.279 kg 6.6 % 47.7 In Mash/Steeped
UK Dark Crystal 0.279 kg 6.6 % 8.2 In Mash/Steeped
UK Peated Malt 0.063 kg 1.5 % 0.1 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
UK Fuggle 3.9 % 58 g 28.0 Loose Whole Hops All Of Boil
UK Fuggle 3.9 % 30 g 4.9 Loose Whole Hops 10 Min From End

Yeast
White Labs WLP005-British Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Decoction (55-66C/131-151F) w/Mash Out

Step Type Temperature Duration
Rest at 55 degC 30
Pull decoction, boil, add back raising mash to 66 degC 45
Rest at 66 degC 60
Raise to and Mash out at 74 degC 10


Pics and more tofollow!

Have fun with it!

Been really tempted to brew a smoked porter. Will 63g give it enough smokiness?

Cheers

You should get some smokiness from that depending on how fresh the peat malt is. I tended to use around 150-200gms per 23ltrs. That gave quite a noticable smokiness without overpowering the beer. I guess you need to find your own level. Good luck.

Not that sounds very tempting!

I've got some peat smoked salmon/trout/lobster from The Hebridean Smokehouse in the fridge and bottle of Lagavulin Distillers Edition from Ken (Arkwrights) in Highworth.

Maybe later in the year....

May I ask where you acquired your Peat Smoked Malt?

With reservations (Peat excavation at current rates is not good for the Irish ecology) I'd certainly like to make a smoked stout/porter similar to Okell's Aíle. Please keep us updated on how this turns out.

http://www.hopandgrape.co.uk/catalog/de ... EA20224460&