So I've been wanting to make a peated scottish heavy ale. I modified a recipe I had to do so - see below. Just kegged it last Friday and put it under CO2 and did a little force carbing today. Delicious! If you're a scotch drinker - the peat comes through nicely - not too heavy, but a good peaty/smoky flavor is sitting in there. It should mellow well. I had a lower than expected efficiency... but it turned out nice!

Anyone else made one of these?

Type: All Grain
Date: 7/9/2010
Batch Size: 5.50 gal
Brewer: Marco
Boil Size: 6.57 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 42.67 %
8.00 lb Victory Malt (25.0 SRM) Grain 42.67 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.67 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.67 %
0.50 lb Munich Malt - 20L (20.0 SRM) Grain 2.67 %
0.50 lb Vienna Malt (3.5 SRM) Grain 2.67 %
0.25 lb Acid Malt (3.0 SRM) Grain 1.33 %
0.25 lb Peat Smoked Malt (2.8 SRM) Grain 1.33 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.33 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 20.7 IBU
1.00 oz Goldings, B.C. [5.00 %] (5 min) Hops 2.4 IBU
1.00 oz Mt. Hood [6.00 %] (2 min) Hops 1.2 IBU
1.00 oz Williamette [5.50 %] (1 min) Hops 0.6 IBU
5.00 gal Seattle, WA Water
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.089 SG
Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.63 % Actual Alcohol by Vol: 7.84 %
Bitterness: 25.0 IBU Calories: 313 cal/pint
Est Color: 27.0 SRM Color:

I've done a heavy, but mostly 70-/

I usually get my peat flavor from the yeast (1728), fermented cool.

I've done a lot of research on the styles (being part scottish) and there was only maybe 3 years in the whole history of scottish brewing that they used peat smoked malt. It sounds like you're doing it to make a scotch-like beer hybrid. That's cool. If you're trying to make a traditional ale, then you're cheating

WLP 028 and Wyeast 1728 are both called Scottish Ale Yeast, but I get better results from the Wyeast - they are different beasts.
Also, 4oz peated malt might be a bit much; as Bryan mentions, under the right conditions 1728 will produce a notably smokey flavor, but it is sometimes difficult to reproduce. I'd go with 2oz peated malt at the most, then adjust from there in future batches.

Whenever I hear of peated malt, I think of peat moss and that's the last thing I'd want my beer to taste or smell like. I'm sure they're completely different.

No just go ahead and put in dried out peat moss, it'll be great! haha.

@John - my wife isn't a fan of the flavor of the peated malt in it - I like it though. It is a bit on the stronger side and perhaps 2 oz would be a better amount. I enjoy my single malts though - and this is an interesting addition to the ale. I'd have enjoyed the beer without the peated malt as well. I used the yeast for three beers - an ESB, the scottish, and a barleywine, in that order - all good!