I combined 2.5 gallons of a strong stout and 2.5 gallons of smoked malt to make this beer. I got 2 different 5 gallon batches with only a little extra effort. See
here for the full Strong Stout recipe. I mashed the smoked malt separately testing the 'brew in a bag' method. It doesn't help that I didn't have the right kind of bag, but I think I got enough out of it.
For 2.5 Gallons (Then combined):
Fermentables:
5# Briess Cherrywood smoked malt
Hops:
1/2oz Northern Brewer (60 min)
Yeast:
1 packet Nottingham dry ale yeast
Combine with 2.5 Gallons of Strong Stout wort.
Notes:
Brewed: 10/7/12
Mashed @ ~152F for 60 minutes at 2qt/#
Collected 3.5gals @9brix (1.036sg)
Final (After combining): 4.8gals @14brix (1.056sg)
After cooling, I took a gravity reading and got closer to 1.050.
Looks like I got poor efficiency from the smoked malt. The small bag made it difficult to stir the mash well. At least the high gravity of the strong stout helped balance that. 1.050 will probably yield around 5% ABV, so its not too bad. I will have to top it off 1-2 quarts to make up for the short volume, but it wont affect it by too much.
I did notice that the smokiness of the malt was very mild. I am hoping 5# was enough to give it some good smoke character.
Update 11/25/12
Tasting
The beer is dark, almost black with ruby red highlights and a tan head. Aroma of roasted malt with hints of wood smoke. The smoke is more prominent in the flavor, backed up by the roasted malts. It is full bodied and smooth. 