Peated Malt - 1kg (uncrushed)

Peated malt is a specialty malt that is kiln-dried over peat fires, giving it a distinct smoky flavor profile. This malt is most famously associated with Scotch whisky production, particularly in Islay whiskies, but it's also used sparingly in certain beer styles to impart a unique, smoky, earthy character.

Key Characteristics of Peated Malt:

1. Aroma:

   • Strong, smoky, and earthy aromas.
   • Notes of burnt wood, campfire, or even smoked meat.
   • Depending on the intensity, it can also have medicinal or phenolic qualities (think iodine or tar).

2. Flavor:

   • Dominant smoky, ashy, or woody flavors.
   • Peated malt can range from lightly smoked to intensely phenolic, depending on the peat level and the amount used.
   • Some also detect underlying earthy, mossy, or slightly sweet notes, but the smoke remains the defining characteristic.

3. Color (2-5 EBC):

   • It is a pale malt in terms of color, meaning it imparts little to no color to the finished beer.
   • Its primary contribution is flavor, rather than color.

4. Usage in Beer:

   • Typically used sparingly (around 1-5% of the total grist) in brewing to avoid overwhelming the beer with smoke. Higher concentrations can result in intensely smoky flavors.
   • Peated malt is often used in styles such as Scottish Ales, Smoked Beers (Rauchbier), and experimental brews that seek to incorporate a smokey element.
   • Can also be used in some historical styles or modern craft beers to add complexity.

5. Peat Intensity:

   • The level of peat intensity can vary, depending on the maltster and the desired application. Thomas Fawcett’s peated malt is typically moderate in its peating level compared to some of the more intensely peated malts used in whisky production.

6. Mouthfeel:

   • Peated malt contributes a slightly dry, smoky finish to beers, which can complement or contrast with the beer’s sweetness depending on the style.

7. Impact on Fermentation:

   • Peated malt is still a base malt, so it contributes fermentable sugars to the wort, although brewers generally blend it with non-peated malts to balance out the smoke.
   • It retains most of the enzymatic activity needed for starch conversion during mashing, though it is not typically relied on as the primary base malt due to its intense flavor.

Applications:

• Scottish Ales: While not all Scottish ales use peated malt, traditional versions may include small amounts for authenticity and complexity.
• Smoked Beers (Rauchbier): Blended with other smoked or non-smoked malts to create layered smoky flavors.
• Porters and Stouts: In small amounts, it can add a subtle smoky undertone that complements the roasted and chocolatey notes in these darker beer styles.
• Whisky-Inspired Beers: Peated malt can be used to mimic the smokiness of certain Scotch whiskies in beer, making it a favorite in experimental brews.

While peated malt can be very polarizing due to its strong smoky flavor, it can add complexity and depth to beers when used in the right proportions.