So my plan was to make an 80 shilling by cutting the ingredients for that kilt lifter in half. I kept the 1/2 pound of smoked because why not.
You were right on with the malt bomb idea. I was thinking mash high to keep it thick and sweet to play nicely with the smoke. Hop character wasn't a concern. Some balance would be nice.
So now oodles of munich instead of Maris otter, and pearl instead of Munich I, I don't know how well it will fit with the style I'm going for.
Pearl was what the label said at the shop. It's just some American two row base malt. I should pick the shop keepers brain a little more next time. Someday soon I'll get with the program and keep track of all the specific data on each ingredient.
So, Mash high? Mash low? Pick a couple complimenting hops and tweak towards a one of a kind Belgian IBA? Low or high attenuating yeast? Will these grains serve better at a low FG or tickle the tongue just right with high FG unfermentables?
I'm brewing next week most likely. If I can tap the keg by late september, I'll be a happy lady.