Nitro: Smoky Red Velvet (AKA stinky cheese)

10 lbs  2 row
2 lbs    Flaked Barley
2 lbs    Carared
1 lb     Peated Malt

Mash

60 mins   Carared and Peet Malt 155F
60 mins   2 Row 151F (leave above malts in mash for a total of 120 mins)

Hops

60 mins  Magnum 1 oz
20 mins  E. Kent Golding 2 oz

Irish Wyeast  Yeast

Serve on nitro

OG 1,056. 6 gallons

FG  1.010  5 gals 2 pints

6% ABV

Nov. 8 - Mar 28 - very successful and interesting nitro beer. I replaced the black roasted barley with carared and peat malt. Aroma and flavour changed from stinky french cheese to smoky peat. Mouth feel and body was perfect. Very creamy. Peat took a bit of time to mature and come through. 

Next time I would replace the black roasted barley with a mixture of black and biscuit malts and aim for a complex flavour.