Feedback on old ale recipe

[Queequeg]

14.25lbs maris Otter
1lb weyerman smoked malt
0.5lb British caramel 80
0.25lb simpsons double roasted caramel 120
0.25lb midnight wheat
1lb treacle
1oz warrior 17.5%AA @60min
1oz styrian goldings @15mins

Mash148F

Ferment with burtonWLP023

Barrel age for 3 months or till ready

SG 1.078
FG 1.017
IBU's 52

Some of these choices are based on what I have in stock. The smoked malt isn't there to make it a smoked beer, I want a subtle hint of complementing smoke.

Also comments on the yeast choice would be good.

 

[ChelisHubby]

I have never used Smoked malt but every post about it says a little goes a long ways. I hope someone else will comment. I believe that 2 or 3 ounces is what you want for a hint of smoke.

 

[jodell]

Peat malt goes a long way, however I have seen recipes that add a big chunk of smoked malt too. I made a scotch ale that I believe was 20% smoked and it was a strong but not over bearing smoke flavor.

For an old ale that actually looks really good to me

 

[Whatsgoodmiley]

Just read in Mosher's Radical Brewing that a pound or two of the commercially smoked malt is good if you want a noticeable smoke aroma so that's my 2 cents. I've never brewed with it either, just offering a literal source.

 

[Queequeg]

I have never used Smoked malt but every post about it says a little goes a long ways. I hope someone else will comment. I believe that 2 or 3 ounces is what you want for a hint of smoke.

Peat malt goes a long way, however I have seen recipes that add a big chunk of smoked malt too. I made a scotch ale that I believe was 20% smoked and it was a strong but not over bearing smoke flavor.

For an old ale that actually looks really good to me

Yeah thats how I understand it. Peat smoked malt you use in tiny quantities, raunch malt can be used up to 100%. Peat smoked also provides lots of phenols which is not necessarily what I am after.