Originally Posted by niquejim
Yes you can use 100% smoke malt, but,,,
Why did you mash at 145?
I wanted the finished product to be very light in body.
I'm still in the reckless and experimental phase of my brewing career. My last batch mashed at 150, and I really liked the light, crisp mouthfeel. So, I went a bit farther this time around.
The problem with being reckless is that you regret it eventually. We'll see if this is one of those times.