Peat, the Small Brew Thing

Source: Teru
Recipe added: 01/24/06
Email: teruterubozu@postmaster.co.uk

I only have a three gallon glass carboy for secondary fermentation so I usually bottle a gallon and a half when transfering to secondary. Even with just the primary fermatation it was very tasty, but EXTREMELY strong (about 10.5%)! It tastes a lot like whiskey and soda on the first sips. If it does not seem like it's begining to carbonate when you bottle, add a bit of yeast to the bottling bucket. I have even used bread yeast during bottling, which has never caused problems with flavour. But my beers tend to be "unique" (to quote Jimmy from The Richard Vobes Radio Show) to begin with.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.1220
Finishing Gravity: 1.03
Time in Boil: 2 hours
Primary Fermentation: 1 week
Secondary Fermentation: 1-2 weeks

Ingredients:

1.5 lb Peat Smoked barley
10 lb Extra Light malt
4 lb maple syrup
8 oz dried fruit (I used figs and prunes)
Liquid English Ale yeast (I used White Labs WLP002), 2 vials

Procedure:

Heat 2 gallons of water in smaller pot. Add grains (grain bag is easiest for this) to 3 gallons of cold water in larger (boil) pot. Heat to boiling point and remove grains. Sparge grains with the 2 gallons of water and add this liquid to boil pot. Add extract to pot. Boil for one hour. Add fruit, boil for another hour. Add, 2oz Syrian Goldings for 60 minutes Add 0.5 Kent Goldings 30 miuntes Add 0.5oz Kent Goldings 15 minutes (total boil time: 3 hours) Cool liquid. Add one gallon wort to fermentation bucket with one vial liquid yeast. Shake for 10 minutes. Add remaining wort and yeast and fill bucket with water to 5 Gall (I added 1 gal water). Aerate (I just shook the bucket a lot (I'm a low-tech gal)) for at least 10 minutes.

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