whiskey malt

[stu-le-brew]

decided to make my Porter recipe today but short on pale grain so I substituted 5kg of whiskey malt for pale, just wondered if anyone else has tried this malt - I think it should be an interesting experiment and in keeping with a strong porter for Christmas

The whiskey malt really has a strong but pleasant sooty/peat aroma

[trucker5774]

Is the pate liver or duck

[beerlover36]

my uncle did a strong, pale brew many years ago using whiskey malt, it had a real 'coal-tar soap' flavour and aroma

[dave-o]

If "whiskey malt" is the same as "peat smoked malt" then 5kg will probably be too much. A few % only of the grain bill is usually recommended with PSM as it's very strongly flavoured.

[stu-le-brew]

I have finally got to tasting said Porter, and to be kind the peat is a little dominant. In in first post on this I neglected to include information on the rest of the recipe (one I have developed over the years) which has Pale, Crystal, Chocolate, Amber, Black Patent, Roast Barley and
Brown malts, plus Goldings an Fuggles (colour 95, IBU 80 Alcohol 6.5%)- so it has a big complex taste.
The Whiskey malt was used to substitute for some of the pale, this accounted for about 30% of the total grain volume, I would certainly not use this in the same volume next time but the batch (50+ltrs) will not be thrown away, it provides an interesting discussion subject for fellow porter addicts.