What do you think of this recipe
5# 2 row
5# smoked malt
2oz tetnanger @60
1oz willamette@ 5
London ale 1028
To me, it reads more like a smoked stout. Whatever you call it, I'd think it would be pretty smoky, roasty and full-bodied. I would also think that it would need to condition for a few months to round out the edges.
awesome thanks yea i will make it as soon as time allows
What kind of smoked malt? Peat in particular is super smoky and not pleasant smoke. 5# could hurt you.
Increase the chocolate, lower or eliminate the black and Carafa, and halve the crystal.
What smoked malt? If it is Peat, all you need is about 0.5 lbs (or less). If it is one of the others, you should be good.
It's smoked with cherrywood
Thanks for the input in the other grains
If i left as is would it be considered more of a stout
Most of my special grains are already mixed up