I just put together my first ever recipe and would like some feedback to see if this would work… aka taste good.
Briess Traditional Dark Liquid Extract - 6 lbs
Weyermann Smoked Malt - 3 lbs
Rahr Standard 6-Row - 1 lbs
Simpsons Peated Malt - 8 oz
Weyermann Cara Munich III ® - 8 oz
Northern Brewer Pellets - 1.8 oz @ 60 mins
Mt. Hood Pellets - .8 oz @ 10 mins
Irish Moss - ½ teaspoon
Wyeast Labs London Ale - 2 each
Any suggestions would be great!
If you have used the Peated Malt and like it, go for it. 8 oz. would be enough to possibly overpower the Rauchmalz.
I think Peated Malt has an acrid taste, and I do not like it in beer. If you want more smoke, bump up the Weyermann’s Rauchmalz.
I agree 1000% Speaking from experience I’m just not a peated malt fan at all. 3 lbs of smoked malt will give it a nice subtle smoky aroma & taste. I would suggest doing a mini-mash for the smoked malt & 6-row, and the rest of the grains while you’re at it.
+3 on dropping the peated malt. Use one or the other, but not both! 
use the lightest extract you can find and then add specialty grains (black patent, roasted barley, carafa) to your liking. don’t start with that dark extract - you want as much control on the ingredients as you can get.
Agree very strongly on the peated malt point. Peated malt makes great whisky…hardwood smoked malt makes great beer. It’s a personal taste thing of course but just judging from the replies my taste is not too unique in this!
+1 on using one or the other smoked malt, not both. And if you go with the Peated, I would probably cut the amount in half. Personally, I kinda like Peated but it’s powerful. I used 4oz in a porter and when racking to secondary, the sample tasted like licking an ashtray. By the time it was finished, though, it had a great subtle smoky flavor.