Fresh pour from the remains of the bottling bucket. Sample has a nice bitterness, smoke is definitely dominant. Would like a bit more hop flavor, but I'll wait for it to carb up before I worry too much.
So, two weeks in the bottle, I think I'd make a couple adjustments:
1.) cut back on bitterness a bit, say 55-60 IBU
2.) cut back on smoke a bit, maybe replace the Weyermann with 2-row
3.) hop-burst the hell out of this thing
4.) add more assertive tropical-flavored hops (Citra, Galaxy) in addition to the Belma
Gonna give this a little more time to mature, but must start preparing for a second attempt.
What did you think about the level of residual sweetness? I've been experimenting with smoked beers and I'm slowly concluding that a small amounted crystal malt seems to add a nice touch of sweetness.
I thought the sweetness was enhanced by the fruity hop flavors and maybe a little from the cherrywood smoke. I think crystal may have added a little too much, but I don't typically use crystal malts in my IPAs anyway.
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