Peat Smoked Stout.

I like scotch and some of my favorite scotches come from Islay, which is on the west coast of the UK, north of Ireland. The thing that gives these scotches their distinctive 'peaty' flavor is malted barley that has been dried over a peat fire and allowed to be exposed to the smoke. The peaty flavor can be described variably as smoky, phenolic, medicinal, seaweed, iodine, salt. Just try a glass of Lagavulin and you'll see what those descriptors mean!
Those strong flavors mean that most people who don't drink scotch or those scotches in particular may very well not like this beer or even find it disgusting. But I am ok with that! More for me.
7.5 lb British pale
2 lb peat smoked malt
1 lb black patent
1 lb dark crystal
1.5 oz styrian goldings pellet @ 90 min
.5 oz styrian goldings pellet @ 15 min
1056
1 oz of med toast hungarian oak cubes soaked in Ardbeg 10 to secondary.
10/6/10- Mash at 156 for 90 min. Had quite a brew day. The yeast I was going to use is dead. The regulator on my burner ceased functioning. The new one I bought didn't connect to the hose correctly and when I connected it directly to the burner, it is not burning with the same intensity. Oh well.
10/22/10- Moved to secondary along with 1 oz of m toast hungarian oak cubes soaked for awhile in Argbeg 10, along with 2 fl oz of Ardbeg 10. Tastes pretty medicinal and strongly flavored.
11/23/10- Bottled with 1/2 c corn sugar. Aiming for an over all lower carbonation. This one seems pretty wacky, as my attenuation is lower than expected, though it must have fermented out completely in the almost two months it was doing so. Hopefully I don't get bottle bombs.