We are brewing a very similar recipe tonight. Our first try at Brew-in-a-bag.
8 lbs Smoked Malt
3 lbs Rye Malt
1 lb Honey Malt
1 lb Brown Malt
1 lb Flaked Barley
4 oz Black Patent Malt
We live in Southeastern Michigan, our water is really excellent so we saw no reason to include the gypsum or salt.
1 oz Northern Brewer Hops (60 min)
1 oz Northern Brewer Hops (30 min)
2 oz Juniper Berries (15 min)*
*We cracked the berries open with a rolling pin before using them, trying to get more flavor out of them as they were dried berries.
We just loaded it into a 6 gallon carboy for primary fermentation, and plan to add the light toast oak chips in two weeks when we transfer to the secondary.
At bottling, we will be using the full amount of priming sugar typical of modern brews, because we like carbonation too.
I'll be sure to post more updates in the coming weeks.