Hot answers tagged recipe-formulation
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Purism aside about whether peated malt belongs in an Ale, I used peated malt in a Scottish Ale - just 0.7% of the grist. While I can't say I noticed a specific smokiness, there was a lot more going on in the beer ingredients-wise, but it did lift the ale and add complexity. I was very happy with the result. So, I'd go for 1%.
Best to add too little and ...
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I actually began to write up an answer to this question back when it was first asked, but I scrapped it because I didn't want to sound like an idiot. Now that I can confirm what happened, I feel more comfortable answering.
I pulled Stone's Smoked Porter recipe from their book, and brewed it a couple of months back. It calls for ~3-4% peated malt. Me ...
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