Advice on a Wee Heavy

[Thirsty Mallard]

I want to brew a Wee Heavy... I need thoughts on a recipe. This is just a first draft, so I am hoping to make some tweaks as neccessary:

WEE HEAVY
5.5 Gal - 120 Min Boil
70% Eff.

Est. OG - 1.085
Est. FG - 1.022
Est. IBU - 22.3

Grain:
14 Lbs. Maris Otter
2 Lbs. Crystal 60
1.5 Lbs. Munich
7 Oz. Roasted Barley
1 Oz. Peat smoked malt

Hops:
1.0 oz - Fuggles - 4.5% - 60 Min
0.75 oz. - Fuggles - 4.5% - 45 Min

Using slurry of White Labs Edinburg Ale yeast from a 5 gal batch.

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Ok, I know there isn't supposed to be any peat malt in a Wee Heavy, but the local brewery, Saint Arnold, made a small batch Wee Heavy recently that had a good earthy smokiness that the owner said he achieved with just a touch of Peat Malt.

Thoughts otherwise?

[macgruffus]

1 Oz. Peat smoked malt

Proceed with caution ... you can go very easily from "earthy smokiness" to band-aid phenolics. 1 oz is the absolute maximum I'd even consider.

David

[Thirsty Mallard]

Alright, I recently tasted the peat smoked malt... it tastes like barnyard floor. I think I am going to omit that and go with a smoked malt instead.

Any thoughts on that?

[Thirsty Mallard]

Also, do you guys think that Chocolate malt is a neccesity? I had thought about the possibility of adding a little wheat as well to smooth it out a little... would wheat be a bad malt if I plan to age this thing?

[yabodie]

I would say drop the roasted barley and smoked malt and replace it with chocolate malt. Everything else seems good to me.