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Yes the IBU's are high for a cream ale but they balance out very well in this recipe. FWIW...My health is not the best, so I apologize for not answering my private messages on a timely basis...

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...

Yes, that should do it. The 1st time I used the cherry wood smoked malt, I treated it like the alder wood and used it for all the base grain...Too much smoke flavor. Cheers!

It won't be quite the same beer, but Briess has some cherry wood smoked malt that makes an excellent smoked porter. I would cut the amount down to around 4 lbs though...

Ah yes, KC Bier Meisters...a great bunch. This beer scored a 43 in the 2005 competition there. You have a perfect setup for smoking the grain. Look forward to your reports. Frankly, from the looks of your brewing tastes, I think you're gonna love it...

Not meaning to dispute beertroll's comment since all mash systems are not the same, but I've never had a problem when using flaked oats...no rice hulls needed with my system...10 gal igloo cooler with a warthog, which is basically a SS braid.

This is my favorite grain bill for what you're looking for...a good place to start anyway, if you want to tweak your own... Not mine originally...It was a homebrew friend's grain bill and an award winner plus. 8.00 lb Pale Malt (2 Row) UK (3 SRM) Grain 54.2 % 3.00 lb Oats, Flaked (1 SRM)...

Have you brewed this yet Amanda? I honestly believe, for those who love a good smoked porter, it won't disappoint you...regards from sundowner...aka hophead a 'nother lifetime ago...:)

I'm really glad so many folks have enjoyed my little recipe...Cheers to you

I did die a couple of times...:). We have a deck built on, it's shady and we sat out there when we were a bit younger. Just not worth the hassle now unless we catch a rain cooled day. In that case, we brew up 10 gals.

Our brewery has a screened in section for the actual boiling of the wort but the summer temps still get up to 125F inside. We're shutting down until Autumn and drinking some of the better craft brews...

I no longer enter competitions but when I did, my version of Alaskan Smoked Porter was generally well received. I do smoke all 9 lbs of the base grain with alderwood (available online). It may seem like too much smoke but it's not. This gives an excellent blend of smoke flavor and balance with...

My little recipe just takes a lickin' & keeps on tickin'...Cheers!

I haven't visited the brewing forums in a long time. It warms my heart to see you guys enjoying my Jalapeno Cream ale and playing around with the recipe. That's what brewing on the edge is all about... If you ain't brewing on the edge, you're taking up too much space..:) Cheers! :mug:

21A spice/herb/vegetable

Whirlfloc comes in tablet form and is basically just a souped up version of Irish Moss. They both help clarity in beer. I use whirlfloc but Irish Moss will do also...

Yes, the IBU's are a little high for cream ale, but it seems to work well. I'm sure the peppers have something to do with that. I don't see a problem with no-chill. I would just leave the peppers in while it's chilling. I would not add those to the primary, but I would add a few to the...

FWIW, I've never had anyone tell me they didn't like this beer (even women). In fact, women tend to request it as much as men do. As for the pepper heat...that's why I say 5-7 jalapenos. They vary in heat from crop to crop. It's best to taste them first to test the heat factor. Regards

I would certainly give it more time. Your procedures seem sound...

Most likely because it's a bad idea. If you really want tomato juice in your beer, just add some to the glass of beer. When I was in the Navy, I would do that for nurtrition...:)