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44105Re: [new_distillers] scotch mash with peat moss

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  • Blackhat-Whitedog
    Aug 29, 2013
      afaik, the point in using peat originally was the stop the barley they were malting (aka sprouting) from continuing, the low heat of a peat fire was enough to kill the germination process without destroying the enzymes the sprouting created, these enzymes are what converts the starches into fermentable sugars. the smoke was an interesting bonus that some distilleries encouraged. (you might say the heavy charring bourbon makers give our barrels is similar/parallel discovery for flavor. I can't imagine adding peat to a mash would do anything positive, its a woody fiber from a bog that does not rot much which is why it is prized in garden soils as it holds moisture without dissappearing in a season or two.

      but I wonder how a few drops or a little bottle of liquid smoke would do?

      one of the tricks suggested by American Test Kitchen to make smoky flavored ribs without a smoker is to put lapsang suchon (sorry about the spelling, its smoked chinese tea) in a baking sheet with the meat on a screen/rack just above it.
      On Thu, 8/29/13, loulenz2002 <loulenz2002@...> wrote:

      Subject: [new_distillers] scotch mash with peat moss
      To: new_distillers@yahoogroups.com
      Date: Thursday, August 29, 2013, 3:07 PM

      so i am a bourbon\corn distiller. i
      am attempting to try my hand at scotch. i dont have access
      to peated malt, but i have peat. i dont want to smoke the
      malt, but can smoke the peat. has anyone ever tried adding
      peat smoked or unsmoked to the mash with good results. if
      so, what kind of quantities? i am looking for a lagavulin
      flavor profile.
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