Originally Posted by DSmith
I think you could use 9# of Weyermann Beechwood Smoked malt and not be too smokey (about 64% for this recipe). I've used 20% and 60% in smoked porter and would recommend the higher percentage.
I plan on brewing this recipe but am skeptical about the mash temperature and yeast (probably my preference for a drier porter). I'd think mashing at 153F and using a high attenuating neutral yeast like Wyeast 1056 would get to the recipe 1.018 final gravity with over 10% of crystal malt.
Sure, if you use Weyermann's beechwood smoked malt, 9 lbs is fine. This beer was not designed to be dry and Wyeast 1968 is a perfect fit. If you want a dry porter, there are many other recipes for that...