For the inaugural recipe of our homebrew corner, Phil Sisson of Simple Things Fermentations shares the lowdown on his Peated Pale

This recipe is for a beer that I started brewing as a home brewer and eventually brewed as an STF beer a couple of years ago; Peated Pale. It’s a beer I love and represents the sort of thing we like to do as a brewery – full flavoured and full of character, but without adding anything too crazy in terms of ingredients. 

Obviously some people do consider peat smoked malt to be too crazy, and this beer isn’t for them! For those who enjoy peat flavours in whisky – or wherever – though, it’s well balanced and easy drinking. I managed to get hold of some peated malt from Bruichladdich for a home brew version, which was great! We used Crisp for the STF version and that was really not so different. It’s about time we brewed this again, in fact!

In terms of process, we’d ferment at 18C until fully fermented out then shift to CT for a couple of weeks, then can/bottle condition for another two weeks. No fining other than the protofloc in the kettle.

Peated Pale