Peat Port-Al

Submitted by Al on Thu, 08/05/2014 - 22:23

05/05/14. My 32nd homebrew, Peat Port-Al continues the AL series of beers. Second of two beers brewed on the Bank Holiday weekend one Sunday and one Monday

Mash tun boiled the night before, 70°C in the morning. Reheated back to 75°C 

Mash 90min starting at 67°C and falling to 66°C over the duration of the mash

4.6kg Pale Malt

340g Crystal Malt

800g Chocolate Malt

115g Peat Smoked Malt

Run off through bottom tap in mash tun into fermentation bin and then sparged with 6l of hot water to give 20l which was returned to the mash tun

Boil 60min total

20g Chinook (13.4%) and 15g Nelson Sauvin (12.3%) added at the start

20g Chinook and 15g Nelson Sauvin added 30min in

30g Chinook, 20g Nelson Sauvin and half a Whirlfloc tablet added with 10 minutes to go

Filtered to fermentation bin

Wort cooler utilised to crash temperature from 72°C to 25°C. Syphoning only.

OG 1059 @ 25°C. Bottom of Reverse Starboard-er added (WLP English Yeast) added to the fermentation bucket. 

Currently in the fermentation bin


Aren't you a little wary of the big flavourful hops being lost in the smoked beer? Of course you never know until you try, but I usually use fuggles or Goldings. I can't think of anything other than an APA I'd want brew with Nelson

A similar story here. I don't use Goldings unless I'm purposely brewing a Belgian Blonde or a dark ale. Quite often I just use up the last of a packet of whatever in my stouts & porters too.

This is my favourite brew of yours in ages. Intensely black with a lovely roast malt aroma. Just the right amount of smoke flavour, not too burnt or astringent. The New World hops don't upset the style, but are a bit lost amongst the bags of choc, coffee & big bodied roast roastiness. A little alcohol warmth, which is surprising for 5.3%.
Super stuff.