Hello - I'm hoping to get some feedback on this robust smoked porter recipe I put together. I think you're all going to tell me I'm crazy for including some peat smoked and beachwood smoked malt, but stick with me. I like the peat smoked flavor, but I don't want it to overpower. I do want some strong smokey flavors though, so I thought I could get both by including the two smoked malts. But if you really think it's crazy, tell me why. Any other feedback is also welcome.
6 lb Dry Malt Extract - Pale 53.1%
3 lb Smoked Malt 26.5%
0.5 lb Black Malt 4.4%
0.5 lb Caramel / Crystal 40L 4.4%
0.5 lb Caramel / Crystal 80L 4.4%
0.5 lb Chocolate 4.4%
0.3 lb Peated Malt 2.7%
3 oz Northern Brewer Boil 60 min
1 oz East Kent Goldings Boil 15 min
English Ale Yeast - WLP002
5 gallons
OG: 1.063
FG: 1.021
6 lb Dry Malt Extract - Pale 53.1%
3 lb Smoked Malt 26.5%
0.5 lb Black Malt 4.4%
0.5 lb Caramel / Crystal 40L 4.4%
0.5 lb Caramel / Crystal 80L 4.4%
0.5 lb Chocolate 4.4%
0.3 lb Peated Malt 2.7%
3 oz Northern Brewer Boil 60 min
1 oz East Kent Goldings Boil 15 min
English Ale Yeast - WLP002
5 gallons
OG: 1.063
FG: 1.021
