I'm thinking about doing another experimental batch next week. Any suggestions before I actually put things in motion would be appreciated. I literally just made a smoked stout that knocked everyone's socks off, so I'm interested in doing something different since I still have some smoked malt left.
Smoked Pale Ale
5.5 lbs, Marris Otter
3.0 lbs, Briess 2-row pale malt (smoked myself with maple wood)
0.25 lbs, Crystal 20
0.25 lbs, Crystal 40
0.25 lbs, Munich
Single step mash at 154°F.
1 oz amarillo (first wort hopping)
1 oz amarillo (10 min)
1 oz amarillo (0 min)
Expected OG (75% efficiency) = 1.052
Ferment with Wyeast 1056
(In the interests of full-disclosure, the base recipe was adapted from Jamil's pale ale recipe