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3

As a Scotsman and a professional brewer the answer to how much peated malt to put in a Scotch Ale is zero. The smoked malt beers I first came across were German never Scottish. In Scottish breweries we used to pay special attention to testing for any peated malt contamination of our malt deliveries because so much peated malt could accidently come into ...


3

Smoked malt is made from base malt...I've never seen it any other way. That means you should always mash it so you don't end up with unconverted starch in your beer.


2

I've never heard of smoke aromatics being driven off during the brewing process as much as you describe. However, if you smell the smoke while brewing obviously its coming out of the pot, much like hop aroma or malt aromas. Rather than focus on a method that results in retaining the aromatics, it would be easier to just add more smoked malt to start with ...


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I believe I have heard of it on Brewing Network, but my immediate problem would be, as @Dale mentioned, that you may end up with a boom and ash. Seems I am also answering after you already done it with no issues! Congrats.


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I typically do a partial mash, as I've found it to be a good balance of effort and results. So even when I say mashing, I'm describing more of a boil in a bag method than a proper mashing. I made a smoked porter last year that I was very proud of. As I developed the recipe I steeped more of the grains and later versions had more depth to the smoke test. The ...


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