After drinking a few smokey, heavy roasted beers from Natty Greene's Brewing Company, specifically their "Cannonball Double IPA" and their "Black Powder Imperial Stout"...I am wanting to replicate that taste at home.
Does anyone have any suggestions what malts or other ingredients it takes to get a heavily smokey, hugely roasted beer?
Another example is Duck Rabbit's "Hoppy Bunny"...
I say charred barn because, with every sip of these beers, you get a sense you are walking through a charred barn in the Appalachian mountains, with air filled with fresh chimney smoke from 19th century log cabins, while, in the distance you hear the faint whistle of a steam locomotive chugging its way up the Blue Ridge mountains.
...I may have gotten carried away there, but hopefully you get the idea.
Thanks for the help!