Peating your own malt

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Re: Peating your own malt

Postby dogbreath vodka » Tue Sep 24, 2013 7:46 am

Last night after the bbq steak was done, decided to give this Peatreek a go.
Had a tin all ready.
2 cups of peat moss from the gardening section of Bunnings ... strangely enough the packager of the peat moss is "Brunnings"
Onto the BBQ turning every 10 - 15 minutes
Peatreek a (Copy).JPG


Kept popping the lid.
Bit of a shock the first couple of times but no problems

After about an hour it stopped popping when I shook the can... so it seemed the right time to take it off and let it cool.

The now cool peat went into a jar with about 700mls of 65%.
Then strained with a kitchen strainer and kitchen wipe.

Peatreek b (Copy).JPG


Came out smelling oddly like caramel.

Peatreek c (Copy).JPG


Four drops into 15ml of French Oaked spirit (about 2.5months old)
Got the Missus to do a taste test with the peated and unpeated .... she picked the difference straight away.
It also seemed to smooth the spirit out as well.

Worked out to be about 1% IE. to 700mls of spirit 7mls of peatreek

So am now leaving the peat in a jar with another 700ml of 65% to steep for awhile.

This stuff is a winner, no question about it.
:handgestures-thumbupleft: :handgestures-thumbupleft: :handgestures-thumbupleft:


DBV
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Re: Peating your own malt

Postby Dominator » Tue Sep 24, 2013 8:39 am

Good Stuff DB, I will have to give that a go when I eventualy make my self a whisky.
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Re: Peating your own malt

Postby spit'n'shine » Sun Aug 24, 2014 8:07 pm

I had a crack at making some of this peat reek today. I tried a very peaty islay whiskey yesterday and it got me excited. I'm amazed at how much it has that same flavour!! I don't think it was cooked properly though, the lid kept popping so I just sat it loosely on top. The flavour is not as concentrated as I thought it should be.. But still, can't wait to use it!

Just got to make a single malt now :think:
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Re: Peating your own malt

Postby RumFiend » Wed Jan 14, 2015 12:20 am

Great video about the peat bog haze. I wonder how this store-bought peat moss compares to the stuff straight from the bogs. What section of these bogs would the bunnings stuff be coming from, if even from a bog at all and not some alternative/lesser location? Seeing a comparison of the chemical compositions would be interesting.. then again it all comes down to taste doesn't it.
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Re: Peating your own malt

Postby WTDist » Fri Feb 05, 2016 3:47 pm

im curious. ive used the peat smoke from home brew shops. is this much better?
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Re: Peating your own malt

Postby rumsponge » Sat Jun 18, 2016 10:43 pm

I just tried to make some Peatreek today. Used the Bunnnings Peat moss in two tins. Couldnt find any info on temperatures so had the tins sitting on the bbq at 240 - 260 C for one hour. The peat looked very black after that and when I tried to extract it with TPW neutral the liquid did not turn brownish like dogbreath's above. after straining the clear liquid there is only a very faint hint of peatiness/smokiness. any ideas what may have gone wrong ? Temps too high ?
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Re: Peating your own malt

Postby dogbreath vodka » Sun Jun 19, 2016 8:59 pm

No idea.
Did you use 65% to extract the flavour?
How long did you leave it in the neutral?

Perhaps leave it a week or more.
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Re: Peating your own malt

Postby Dig Brinker » Sun Jun 19, 2016 11:28 pm

DBV, did you use oak shavings and "reduce" the essence as per Harry's original instructions or did you just use peat and add hearts to that and filter? Going to be doing this soon.
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Re: Peating your own malt

Postby dogbreath vodka » Sun Jun 19, 2016 11:37 pm

Peat and hearts only.
Came out ok.
It is an additive, imitation of the real thing.

Like all short cuts it tastes good, but not the same.
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Re: Peating your own malt

Postby Dig Brinker » Mon Jun 20, 2016 12:41 am

dogbreath vodka wrote:Peat and hearts only.
Came out ok.
It is an additive, imitation of the real thing.

Like all short cuts it tastes good, but not the same.


Thanks mate, I may try your way and Harry's, compare the two. Harry's being more concentrated could consolidate the flavours a bit more. :think:
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Re: Peating your own malt

Postby rumsponge » Mon Jun 20, 2016 7:34 am

dogbreath vodka wrote:No idea.
Did you use 65% to extract the flavour?
How long did you leave it in the neutral?

Perhaps leave it a week or more.


Thanks, good suggestions. I used 94% TPW hearts and left it for 3-4 hours. May try Harry's original recipe in parallel for comparison.
Couldnt find any info on temperatures or extraction times.
Cheers, RS
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Re: Peating your own malt

Postby scythe » Tue Jun 21, 2016 5:50 am

3-4hrs is probably too short.
Treat it like any other maceration, leave it for a few days.
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Re: Peating your own malt

Postby dogbreath vodka » Tue Jun 21, 2016 7:50 am

Rereading my original post, it reads like I only maserated it for a short time.

But from memory it was a few weeks.
Then I left some for several months. ,forgot about it.
That was a really strong flavour.
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Re: Peating your own malt

Postby stevefzr » Mon Jan 02, 2017 9:13 pm

Hi Folks,

After playing around with cognac and rum, I've finally done my first batch of whisky and decided to add a peat taste to some of it. The results are promising. My scotch was made using golden promise barley. I then took some peat from bunnings, filled a biscuit tin with some small holes punched in the lid, tied it with wire to stop the lid popping off and sat it on the bbq for an hour until it was charcoaled. The couple of tiny holes stop it from exploding, but keep the air out. The aim was to capture the smoke with the peat flavours in the ash. My scotch is 65%ABV. I added 10gm of my peat ash to a 750ml jar of my whisky, with some sticks of oak. I also bottled some of the whisky with oak but no peat. I then left both to "age" for a day. Both are quite brown from the oak, even after just 1 day, with the peated whisky a little darker. After filtering, you can certainly taste the peatiness of the one with the peat ash. I like peaty whisky, but I actually found the best result was to mix 1/3 of my peated whisky with 2/3 of the unpeated one. Of course I expect things to change quite a bit once they've both been aged 6 months. Still, the first taste test is promising.

For my next whisky batch I'll add the peat ash to the mash before I ferment and see what difference it makes.

Regards,

Steve C
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Re: Peating your own malt

Postby bluc » Tue Jun 20, 2017 4:42 pm

dogbreath vodka wrote:Last night after the bbq steak was done, decided to give this Peatreek a go.
Had a tin all ready.
2 cups of peat moss from the gardening section of Bunnings ... strangely enough the packager of the peat moss is "Brunnings"
Onto the BBQ turning every 10 - 15 minutes
Peatreek a (Copy).JPG


Kept popping the lid.
Bit of a shock the first couple of times but no problems

After about an hour it stopped popping when I shook the can... so it seemed the right time to take it off and let it cool.

The now cool peat went into a jar with about 700mls of 65%.
Then strained with a kitchen strainer and kitchen wipe.

Peatreek b (Copy).JPG


Came out smelling oddly like caramel.

Peatreek c (Copy).JPG


Four drops into 15ml of French Oaked spirit (about 2.5months old)
Got the Missus to do a taste test with the peated and unpeated .... she picked the difference straight away.
It also seemed to smooth the spirit out as well.

Worked out to be about 1% IE. to 700mls of spirit 7mls of peatreek

So am now leaving the peat in a jar with another 700ml of 65% to steep for awhile.

This stuff is a winner, no question about it.
:handgestures-thumbupleft: :handgestures-thumbupleft: :handgestures-thumbupleft:


DBV

How long did you let the peat steep before filtering out?
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Re: Peating your own malt

Postby Dig Brinker » Wed Jun 21, 2017 1:27 am

Look up 2 posts :roll: :))
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Re: Peating your own malt

Postby bluc » Wed Jun 21, 2017 6:59 pm

Yea i spotted that hour after i posted :angry-banghead: really gotta learn to read whole threads.. :laughing-rolling:
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Re: Peating your own malt

Postby dogbreath vodka » Fri Jun 23, 2017 3:38 pm

Boy that's a blast from the past.
Still have some floating around here somewhere.

Since then I tend to distill and oak longer with great results.

It will give a peat flavour but I forget to use it nowadays, cause the stuff I oak for a couple of years is nice enough without it.
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Re: Peating your own malt

Postby bluc » Fri Jun 23, 2017 4:14 pm

:handgestures-thumbupleft:
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Re: Peating your own malt

Postby bluc » Fri Apr 20, 2018 6:36 pm

Peat has been sitting in bottle since last june.. so I filtered it and am having a taste of it straight. 20ml 65% in half glass ginger ale. Has definate peat taste with s :-p light medicinal taste. I could drink this as is and would liken it to my medium peat mash. 10kg un peated 4kg medium peat. But is quit astringent. Will look at a stronger mix next time..

Not sure I would add this to all grain spirit. Not as nice as the real thing..but def add it to a sugarhead. Must note it has had no oak contact..
Last edited by bluc on Fri Apr 20, 2018 6:46 pm, edited 1 time in total.
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