SMOKY THE ALE (3 gallons) Mash: 6 lb American two-row malt 1 lb Peat smoked malt 12 oz CaraMunich malt 12 oz English crystal malt Burton salts Boil: 0.25 oz Chinook hops (60 min) 0.25 oz Chinook hops (30 min) 0.5 oz Fuggles hops (30 min) Alternate: 0.5 oz Northern hops (60 min) 0.5 oz Fuggles hops (30 min) Wyeast Scottish ale Original specific gravity: 1.051 Final specific gravity: 1.002 Primary fermentation: 4 days at room temp in plastic Secondary fermentation: 13 days at room temp in glass Comments: Puts hair on your chest! Great with very sharp cheddar.