tag:blogger.com,1999:blog-6521229482537361840.post4554360677489884856..comments2024-02-20T09:10:35.971-05:00Comments on Fuggled: Backwards to ForwardsAlistair Reecehttp://www.blogger.com/profile/15929927359428659775noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6521229482537361840.post-40289081712834954882010-04-28T13:45:27.419-04:002010-04-28T13:45:27.419-04:00Perhaps then just 0.1lb of the peat smoke will do ...Perhaps then just 0.1lb of the peat smoke will do the trick for my brew?Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-31527509882650889682010-04-28T13:00:26.431-04:002010-04-28T13:00:26.431-04:00More on peat. I just brewed a Welsh Mild using Sim...More on peat. I just brewed a Welsh Mild using Simpson's Peated Malt, a UK product of which I purchased a 25 Kg. sack. 1 lb. out of a total 151 lb. grain bill for a 90 gallon batch (2 UK BBL). I just tasted a bit of it late last night after two days in the fermenter and you know it's there. It's not overpowering and I think it will work out just fine. I'm glad I stuck with just the 1 lb.Brewers Union Local 180https://www.blogger.com/profile/05786517873195170945noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-71564864502510865782010-04-28T08:41:03.090-04:002010-04-28T08:41:03.090-04:00Cheers for the heads up there Barry!Cheers for the heads up there Barry!Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-19698653588396459472010-04-28T07:25:34.139-04:002010-04-28T07:25:34.139-04:00Be careful with the peat-smoked malt. Depending on...Be careful with the peat-smoked malt. Depending on where it came from, it could be pretty powerful. A brewer who kindly gave me a small amount from Bruichladdich suggested 1% gives a suggesiton of peat, 2% makes it the main flavour, and 5% is ash tray-like :) I used just under 2% in a strong stout, and I think it worked very well. This was a particularly powerfully smoked malt though. I think the likes of Weyermans Rauchmalz is a more gentle kind of beast.Barry Mhttps://www.blogger.com/profile/07367655129107699025noreply@blogger.com