Quick Flanders Red Extract

Last night I made the following recipe:

Hello everyone. I've posted the following recipe before as a question. But now that it's done, I'd like to tell everyone how it went.

5lbs 8oz Light/Pale Malt Extract Syrup
8oz American Two-row Pale
8oz Cara-Pils/Dextrine
2oz Roasted Barley
2oz Peated Malt

After drinking a bottle of La Roja I decided I wanted to pour the dregs into the fermenter with the Scottish ale yeast. Also, dregs from O'Dell's Friek and Sabetour went into the fermenter.

Anyway, after 3 months I've got something like Monk's Cafe - with a bit more sourness. I am doing a second batch with oak as we speak. This was just as quick as some of my other beers.

How strongly does the peated malt come through? I find the idea of sour and smoke intriguing but haven't tasted the combination before.

Very little. It's only in the background, and it makes people wonder what the taste is. But it isn't overpowering. It's really gentle. The beer is phenomenal.