Peated Barley for flavour only?

[WhiskyBarron]

I have read what everyone is doing with their grain bills. I really like a strong peat flavour in whisky (ie. Islay single malts etc). I have just bought 5kgs of peated barley and was wondering if the flavour of the peat comes through from simply soaking it in a finished distilled simple sugar wash, or do you have to mash and ferment to get it? I would prefer not to have to do a wash from grain if I don't have to. Could I achieve a good (possibly better, or stronger) peat flavour by soaking some of the peated barley in a muslin bag in a simple distilled sugar wash at completion rather than making a grain wash and fermenting it from scratch to achieve the peat intensity?

If the use of such barley is really only for flavour rather than the production of alcohol in your wash prior to distilling, then could I do a good simple wash and flavour with barley and oak after it is distilled? (I accept of course that means it will be made from sugar rather than barley/malting)

[kiwistiller]

You could try to do it from straight sugar wash, and you will get a product, but if you like the islay malts I don't think it will be what you are after, it will have quite a sugar bite too it and it will have a grain taste rather than a fermented grain taste. If you decide to do this, I'd try using the DWWG recipe, but substituting in a substantial portion of barley with the wheat germ, and then adding a handful to the finished product as well as toasted oak for aging.

At the other end of the spectrum is an all grain wash, and this will undoubtedly give the best product, but you've said you aren't keen on this.

In the middle lies something like a UJSM variant. I suspect that this might be the best balance for you, although I haven't heard of anyone using peated barley in it, so you might be blazing a trail as far as the carry over of flavours goes, but I suspect the peat will carry... it does in all grain of course. I'd suggest (and I'm just guessing here) exclusively using the peated barley for the grain in a UJSM process, and after a generation or two you might be making some peaty goodness.

I'm very interested to see how you go with this, as I've almost filled my 50l keg with UJSM corn + rye + barley and I am partial to a Islay myself

I'm not sure of your still or setup, so hope that general comment helps.
kiwi

[CletusDwight]

This is something that interests me too. I'm seriously fond of Islay.

I've tried using peated barley malt with disappointing results. It's so expensive to buy that I could only make a small batch.
I got no peat taste out of it at all.
I also tried collecting peat smoke as a distillate and adding it to the still - I got a strong 'smoke' taste that some people tell me is good. Not so sure myself - a bit too creosote for me. Definitely didn't get that characteristic 'medicinal' smell.

My distilling technique is still novice level so I won't claim this is definitive - just my experience so far.

Keep posting - I'd love to see how this works out.

PS been thinking about peated corn - sort of Islay Bourbon ?

[AquaVitae]

possible to buy some peat from the local garden store throw it on the fire and roast it with the grain yourself? I was thinking about doing that exact thing to make a batch of single malt as soon as i get my malt extraction rates down pat, peat's cheap here and its from Ireland too (so it claims on the package). Some people think roastin grains a time consuming pain in the ass, but is agreat way to add flavor to beer and spirits (did some with applewood in a beer/cider hybrid, smoky flavor was good but i think the grain bill was too strong)

[pigroaster]

Yes I have done this using Irish peat brought back in my suitcase. I used 15% peated barley and I suggest 8-10 percent if you wish to try it. The taste changes every 2 months so don't be in a rush to decide what the outcome will be. I can supply details if you wish.

[CletusDwight]

Yes I have done this using Irish peat brought back in my suitcase. I used 15% peated barley and I suggest 8-10 percent if you wish to try it. The taste changes every 2 months so don't be in a rush to decide what the outcome will be. I can supply details if you wish.

How did the end result compare with an Islay?

[pigroaster]

Spot on using malteed barley and regular barley and brewing all grain like you do a beer recipe sparging out of a cooler with stainless steel hoses to collect the wort. I oaked in using 6 sticks per imperial gallon. 1 monthat 63 ABV and 1 at 53 and 3 months at 43 abv

Each batch was 2 lbs 6b oz of smoked peat rolled barley smoked with 5 pcs of peat from Irland cut on a band saw 3/4 x 1 x 3 inches long for 4 1/2 hours of smoke. Spritz barley with water spray during process of smoking barley.
3 lbs 3,2 oz pale ale 0758 malted barley and 6 lbs 6.4 oz 2 row malted barlet and 4 lbs 4.4 oz regular barley = total grain 16 lbs 4,2 oz. water 5 gallons in cooler at 171f paddle mix until 154f, leave 45 min to 1 hour, run off liquid, heat up more water to 171f add another 2.5 gallons (imperial gallons).. wait 25-30 minutes, run off wort . rince with some more water, run off wort again. result = 7 1/3 gallon per run.

2 beano tablets and wd prestige yeast.

Run twice in still
use 5 or 6 oak sticks 1/2 x 1/2 x 5-6 inches long heavy char per imperial gallon. Good luck

The grain absorbs water and keeps some from comming through if you think my math is off!.

[CletusDwight]

Excellent stuff Pigroaster - gotta give this a go!

[Beerswimmer]

Yesss!!!! I just had some Irish peat delivered that I'm going to use to smoke some barley. I'm also aiming for an Islay-ish Scotch!!!

Pigroaster- thanks so much, but I'm stupid. Could you please explain your all-grain process to me like I'm a 2nd grader? I'd really love all the details!!!!