Originally Posted by meltroha
I have never used smoked malt before, and would like to use 2.4% in an imperial porter. I have two questions: 1. is that enough, using 6.7% crystal 80 & 4.4% each chocolate and roast malt? 2. can I add oak chips and bourbon, or would that not play well with the smoked malt?
You're going to need way more than 2.4% to get any sort of flavor contribution. I've brewed a couple brown ales with smoked malt and I started at 12% and eventually moved up to 20% and it could still use more.
I'd probably dial in the smoke before I started adding a bunch of other flavors, but that's just me.