Has anyone ever had a smoked IPA? I was curious about its taste and possibly brewing one. I recently had Schlafly, O'Fallon, and New Albanian breweries collaboration ale which is a oak aged smoked rye pale ale. It made me start thinking about a smoked ipa.
If I was to make one, which would be a better smoked malt...cherry wood smoked malt or beechwood? I was thinking of adding some peated malt too. Possibly in a 4:1 ratio, smoked malt to peated malt.
Any recipes or advice on how to pull one off?