Smoked stout opinions please

[ploppythesausage]

Hi I'm making a smoked stout. So far I have the following recipe:

4kg Smoked malt
1kg Munich
0.25kg Crystal
0.25kg Chocolate malt
0.150 Roasted barley

Hops are Dana - 20-25g at 60mins, 20 mins and flame out.

S-33 yeast. Should around 1.020, so will add some brown sugar to bump ABV and dry it out slightly.

Any suggestions for tweaks would be great, thanks.

 

[quadmx08]

Ive never used any smoke malt but that seems like a high percentage of your grain bill. The recipes in brewing classic styles use less than 50%.

 

[ploppythesausage]

I'm a big fan of classic rauchbiers with 100% smoked malt, and have only ever been thoroughly disappointed with any smoked stouts/porters that use nothing but a small amount of smoked malt in their recipes. The emphasis on this is that it's a smoked beer first, stout-y second.